Zabaglione (Italian Marsala Custard)
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- Water
- 6 egg yolks
- 1 t. vanilla extract (essence)
- 4 T. superfine (caster) sugar
- savoiordi (Italian lady finger cookies) or dessert cookies, to serve (optional)
- 1/2 cup/ 4 fl. oz./ 125 ml sweet marsala
Contains
EggsSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Serve 6
- Beat egg yolks, sugar and vanilla until thick and light in heat-proof bowl. Place over saucepan of simmering water and continue to beat with rotary beater or hand-held electric mixer, about 10 minutes, gradually adding marsala. When mixture is thick enough to hold its shape on beaters when lighted, it is ready. Pour into individual stemmed dessert glasses. Serve hot with savoiordi or other dessert cookies, or refrigerate and serve cold.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Whisk
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Electric mixer