Ingredients
- Egg Yolks: 4 large
- Granulated Sugar: 1/4 cup
- Marsala Wine: 1/4 cup
- Lemon Zest: 1/2 teaspoon (optional)
- Pinch of Salt: 1/8 teaspoon
- Fresh Berries: 1 cup (for serving)
- Biscotti: 6-8 (for serving)
Instructions
- Step 1: Separate the egg yolks from the whites, placing the yolks in a heatproof bowl (stainless steel or glass) that fits snugly over a saucepan. Reserve the egg whites for another use.
- Step 2: Add the granulated sugar, marsala wine, lemon zest (if using), and salt to the bowl with the egg yolks.
- Step 3: Fill a saucepan with about 1-2 inches of water and bring it to a gentle simmer over medium heat. Reduce the heat to low, ensuring the water doesn't touch the bottom of the bowl when placed on top.
- Step 4: Place the bowl with the egg yolk mixture over the simmering water, creating a double boiler. Using a whisk or electric mixer, beat the mixture constantly and vigorously for 6-8 minutes, or until it becomes pale, thick, and foamy, resembling a custard. It should almost triple in volume. Be careful not to overheat the mixture, or the eggs will scramble.
- Step 5: Remove the bowl from the heat and continue whisking for another minute to cool it slightly. The zabaglione should be light, airy, and hold its shape briefly when drizzled from the whisk.
- Step 6: Divide the warm zabaglione among serving glasses. Serve immediately, garnished with fresh berries and biscotti for dipping.
Notes
- Zabaglione is best enjoyed immediately, but leftovers can be refrigerated for up to 24 hours, though the texture will deflate.
- Gently whisk refrigerated zabaglione before briefly warming it in a double boiler (be careful not to scramble the eggs!).
- Serve zabaglione warm over sliced peaches or grilled pineapple for an extra layer of deliciousness.
- For the richest flavor, use a high-quality, sweet Marsala wine and ensure your egg yolks are fresh and vibrant.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American