Zabaglione
Zabaglione is a light Italian custard made from egg yolks whisked with Marsala wine over gentle heat, creating an airy, warm dessert for four.
4piece
80g
80ml
500ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 4piece | — | — | |
| 2 | | 80g | — | — | |
| 3 | | 80ml | — | — | |
| 4 | | 500ml | — | — |
Put the egg yolks into the heatproof bowl.
Egg yolks · 4 piece
Add the caster sugar to the bowl with the yolks.
Caster sugar · 80 gWhisk the yolks and sugar together vigorously until the mixture is pale, thick and falls from the whisk in a slowly dissolving ribbon.
Pour the Marsala into the bowl with the yolk mixture.
Marsala wine · 80 mlPour cold tap water into the saucepan to a depth of a few centimetres — enough to create steam but not so much that it will touch the base of the heatproof bowl when it sits on top.
Water · 500 ml
Set the saucepan over a medium heat and bring the water to a gentle simmer, then lower the heat so the water steams steadily without boiling hard.
Set the heatproof bowl over the saucepan of simmering water, making sure the base does not touch the water.
Whisk the mixture constantly over the steam, moving the whisk in wide circles and reaching the sides and base of the bowl, until the zabaglione is thick, foamy and has at least tripled in volume, and leaves a trail that holds for a moment when you lift the whisk — about 8 minutes.
Tip the hot water out of the saucepan.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 4 piece | | Put the egg yolks into the heatproof bowl.⏱ 15sResultEgg yolks |
| 2 | 80 g | | Add the caster sugar to the bowl with the yolks.⏱ 5sResultEgg yolks and caster sugar |
| 3 | — | | Whisk the yolks and sugar together vigorously until the mixture is pale, thick and falls from the whisk in a slowly dissolving ribbon.⏱ 2 minResultPale, thick yolk and sugar mixture |
| 4 | 80 ml | | Pour the Marsala into the bowl with the yolk mixture.⏱ 5sResultPale and thick yolk mixture |
| 5 | 500 ml | | Pour cold tap water into the saucepan to a depth of a few centimetres — enough to create steam but not so much that it will touch the base of the heatproof bowl when it sits on top.⏱ 20sResultWater |
| 6 | — | | Set the saucepan over a medium heat and bring the water to a gentle simmer, then lower the heat so the water steams steadily without boiling hard.⏱ 2 minResultSimmering water |
| 7 | — | | Set the heatproof bowl over the saucepan of simmering water, making sure the base does not touch the water.⏱ 10sResultPale and thick yolk mixture |
| 8 | — | | Whisk the mixture constantly over the steam, moving the whisk in wide circles and reaching the sides and base of the bowl, until the zabaglione is thick, foamy and has at least tripled in volume, and leaves a trail that holds for a moment when you lift the whisk — about 8 minutes.⏱ 8 minResultPale, voluminous, cooked foam |
| 9 | — | | Lift the bowl off the saucepan.⏱ 10sResultPale, voluminous, cooked foamused in step 11 |
| 10 | — | — | Tip the hot water out of the saucepan.⏱ 10s |
| Total Time | 15 min | ||
- Ladle the zabaglione immediately into 4 wine glasses and serve at once while still warm and billowing.
| Nutrient | Per serving |
|---|---|
| 159kcal | |
| 3g | |
| 5g | |
| 2g | |
| 23g | |
| 22g | |
| 16mg |
Zabaglione
Zabaglione is a light Italian custard made from egg yolks whisked with Marsala wine over gentle heat, creating an airy, warm dessert for four.
What you’ll doYou will whisk egg yolks with sugar until pale and thick, then add Marsala and continue whisking over a bain-marie until the mixture triples in volume and becomes foamy.
Ingredients
- Egg yolks4 piece
- Caster sugar80 g
- Marsala wine80 ml
- Water500 ml