Zabaglione Recipe
Stirred Marsala wine custard served over strawberry and savoiardi
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Ingredients
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Custard
Serving
Method
Custard Preparation
- 1
Whisk the Ingredients
In a medium-sized mixing bowl, vigorously whisk together the egg yolks and granulated sugar until the mixture is pale and creamy.
- 2
Add Marsala and Vanilla
Gradually add the Marsala wine and vanilla extract to the egg mixture, continuing to whisk until well combined.
- 3
Cook the Custard
Transfer the mixture to a double boiler over simmering water. Stir continuously for about 10 to 15 minutes, or until the custard thickens and coats the back of a spoon.
- 4
Cool the Custard
Remove the custard from heat and let it cool slightly, stirring occasionally to prevent a skin from forming.
Serving
- 5
Prepare the Strawberries
While the custard is cooling, wash and hull the fresh strawberries. Slice them in half or quarters depending on your preference.
- 6
- 7
Add Savoiardi
Place savoiardi (ladyfingers) around or on top of the custard. Optionally, you can lightly dip the savoiardi in additional Marsala wine before placing them.
- 8
Garnish
Garnish with fresh mint leaves for a pop of color and added flavor. Serve immediately.