Zabaglione Roosevelt Recipe
Egg Yolk Custard, Marsala Wine, Vanilla Gelato, Caviar, Biscotti
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Ingredients
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Custard and Toppings
Method
Preparation and Serving
- 1
Prepare the Custard
In a heatproof bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick. Gradually add the Marsala wine, whisking constantly.
- 2
- 3
Chill the Custard
Remove the bowl from heat and let the custard cool to room temperature, then refrigerate for at least 30 minutes.
- 4
Serve
In serving bowls, place a scoop of vanilla gelato. Spoon the chilled zabaglione custard over the gelato. Garnish with caviar and serve with biscotti on the side.
