Ingredients
- Egg yolks: 6 large
- Granulated sugar: 1/2 cup
- Marsala wine: 1/2 cup (or other sweet dessert wine)
- Lemon zest: 1 teaspoon (optional)
- Pinch of salt: 1/8 teaspoon
- Fresh Berries: For serving (optional)
- Biscotti: For serving (optional)
Instructions
- Step 1: Separate the eggs, placing the yolks in a heatproof bowl (stainless steel or glass is ideal). Be very careful to avoid any egg white getting into the bowl.
- Step 2: Add the sugar, Marsala wine, lemon zest (if using), and pinch of salt to the bowl with the egg yolks.
- Step 3: Whisk vigorously with a whisk or an electric hand mixer until the mixture is pale yellow and slightly thickened.
- Step 4: Place the bowl over a pot of simmering water (double boiler). Ensure the bottom of the bowl does not touch the water.
- Step 5: Continue whisking constantly and vigorously for about 5-8 minutes, or until the zabaglione becomes pale, thick, and foamy. It should ribbon when drizzled from the whisk. Be careful not to overcook, as the eggs can curdle.
- Step 6: Remove from heat and continue whisking for another minute to cool slightly. Serve immediately in small glasses or bowls, garnished with fresh berries or biscotti.
Notes
- Zabaglione is best enjoyed immediately; however, any leftovers can be stored in the refrigerator for up to 24 hours, though the texture will deflate.
- Reheating is not recommended as it can cause the mixture to curdle; instead, enjoy chilled leftovers spooned over fruit or ice cream.
- Serve this decadent dessert warm alongside a platter of fresh berries and crunchy biscotti for dipping.
- For extra airy zabaglione, ensure your egg yolks are at room temperature before whisking and don't stop whisking during cooking!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American