Zabaione Marsala
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 4 Egg yolks
- Liqueurs
- Coffee
- Wines
- 1/2 c Sweet Sicilian Marsala such as Florio or Pellegrino
- Water
- Brandy
- Cinnamon
- 1/3 c Sugar
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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- Try substituting other wines (or liqueurs) for the Marsala; a combination of strong coffee and brandy also makes a flavorful, though not traditional, Zabaione. BRING A QUART OF WATER to a simmer in a small saucepan. Place the egg yolks in a heat-proof bowl and whisk by hand until liquid. Whisk in the sugar in a stream, then the Marsala. Regulate the heat under the pan so that the water simmers gently, then place the bowl over the pan so that the bottom of the bowl is above the surface of the water. Whisk vigorously; the Zabaione will begin to absorb air fairly quickly. Continue whisking for a total of 4 minutes, until the Zabaione is very aerated and thickened. Pour into stemmed glasses, dust with a dash of cinnamon and serve immediately. Though not traditional, you may wish to serve the Zabaione cool: After whisking until thickened, continue whisking by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the whip, until the Zabaione is cool.
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