Servings:
Serves four Servings
Ingredients
- 5 egg yolks
- 1/2 cup granulated sugar
- 1/2 cup marsala wine
- 1/2 cup whipped cream
Preparation
Baking Directions:
Beat egg yolks with sugar and place in a double boiler over high heat for 5 minutes.
Using an electric hand mixer (or standing mixer or whisk), whip the egg yolk mixture until it is thick and creamy.
Reduce the heat to low and gradually whisk in the Marsala until the mixture is thick, pale yellow, has doubled in volume, and registers 160 degrees on an instant-read thermometer.
Always wisk clockwise and quickly (about 5 minutes).
Do not stop.
Remove the bowl from the heat.
Using a rubber spatula, force the zabaglione through a fine-mesh sieve to remove any bits of cooked egg.
Let mixture cool and fold in whipped cream.
Place zabaglione in a glass or a cappuccino cup and serve with cookie or fresh berries.
