Zabaglione

Zabaglione is a sweet, light custard originally from Venice. It is whisked to incorporate a lot of air, creating a light, delicate pudding. Since there is concern about the safety of raw eggs today, this recipe includes gently cooking the egg yolks. It is easy to make with a standard double boiler set, but if you don’t have one you can use a large metal bowl and place it on top of a sauce pan with hot water.

Traditional zabaglione is often served right after making and is warm or cooled to room temperature, but this recipe is great chilled and served with berries. This gives you the advantage of being able to make it ahead of time which makes this a good dessert for entertaining.

Ingredients:

Combine egg yolks and sugar in the top bowl of double boiler. Using a wire whisk, beat until frothy. Stir in the Marsala.

Place the top of your double boiler with the egg mixture over gently boiling water and continue to whisk until smooth. Make sure you keep the double boiler out of the water and use gentle heat while continuing to whisk so that your zabaglione does not turn into scrambled eggs. When it forms soft peaks, it is done.

Remove the boiler top from the heat and put the mixture in a large bowl of ice to cool. Meanwhile whip the cream until soft peaks form. Gently fold the whipped cream into the cooled custard. Pour into individual custard cups or sundae glasses and place in the refrigerator to chill.

To garnish, sprinkle with shaved chocolate, crushed cookies or fresh berries.

If you liked Zabaglione, try these other dessert recipes

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