Zabaglione Recipe
A light, sweet whipped custard with Marsala or Amaretto served with lady fingers.
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Ingredients
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Custard Base
Serving
Method
Preparing the Custard
- 1
Whisking the Egg Yolks and Sugar
In a large mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and creamy.
- 2
Incorporating Marsala Wine
Slowly pour in the Marsala wine while continuing to whisk the mixture until it is well combined.
- 3
Cooking the Custard
Place the mixing bowl over a pot of simmering water (double boiler setup). Whisk the mixture continuously for about 10-15 minutes, or until it thickens and can coat the back of a spoon.
- 4
Adding Vanilla Extract
Remove the bowl from the heat and stir in the vanilla extract. Continue whisking until slightly cooled.
Serving the Zabaglione
- 5
Preparing the Lady Fingers
Arrange the lady fingers on a serving plate, either whole or cut in half.
- 6
Plating the Zabaglione
Spoon the warm zabaglione over the lady fingers or serve it in individual dishes.
- 7
Garnishing
Dust the top with cocoa powder and add fresh berries if desired.
- 8
Serving Temperature
Zabaglione can be served warm or at room temperature. Enjoy immediately.
