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Servings:
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4
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Author Notes:
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Zabaglione is a classic Italian dessert - a thin but rich, eggy custard flavored with sweet wine. Serve zabaglione over a slice of plain cake or ladyfingers or in a wine goblet with fresh berries such as blackberries, raspberries or strawberries.
Cheri also uses this Zabaglione recipe to make another classic Italian dessert, Tiramisu. Follow this link for the Tiramisu Recipe.
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Ingredients:
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6 egg yolks
6 tablespoons sugar
1 cup sweet white wine, such as Moscato
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Instructions:
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Serves 4 as a dessert or use with 1 recipe Tiramisu
The Zabaglione is cooked over simmering water in a double boiler. This will prevent the eggs from curdling, so take care the water doesn't come into contact with the bottom of the bowl.
In the top of the double boiler (or a metal bowl that can be suspended over simmering water), beat the egg yolks and sugar until thick and foamy. beat in the wine. Set the mixture over the simmering water and whisk constantly for about 4-5 minutes. If the mixture heats too quickly, remove it from the heat for a few seconds. You want to cook the eggs slowly so the mixture stays very smooth. It will look foamy and be slightly thick. Serve immediately or chilled, over fruit (as shown in photo) or cake, or chill for making Tiramisu.
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