Zabaglione

Zabaglione

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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There are as many variations on zabaglione as there are ways to enjoy it. The balance of egg yokes, wine, and sugar in this recipe is based on the traditional master ratio: For each yolk you would use half and eggshell full of sugar and half an eggshell full of wine. Use Marsala for the most classic flavor, then experiment with other wines that you like.

  • 6 Large Egg Yolks
  • 1/2 Cup Sugar
  • 1/8 Teaspoon Kosher Salt
  • 1/2 Cup Marsala Wine
  1. Beat yolks in heatproof bowl (preferably copper) until combined. Add sugar and kosher salt. Whisk constantly until combined.
  2. Pour wine into yolk mixture. Whisk 30 seconds until sugar has dissolved.
  3. Heat mixture over saucepan of barely simmering water, whisking vigorously to incorporate air into mixture.
  4. Whisk 8 to 9 minutes until custard is warm, tripled in volume, and dragging the whisk across leaving a ribbon on the surface.
  5. Remove from heat and serve immediately or whisk over an ice bath until cooled.
  6. Serves 4
  7. Prep Time: 10 Minutes Cook Time: 10 Minutes Total Time: 20 Minutes
  8. "Work With What You Got!"
  9. ©Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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