How to Make Zabaglione
Serves: 6
Preparation time: 5 mins
Cooking time:20 mins
Ingredients needed to make Zabaglione:
- 6 egg yolks
- 1 cup heavy cream, whipped
- ¾ cup Marsala wine
- 1/3 cup sugar
- 1 tsp lemon zest, grated
- Few drops of pure vanilla extract
- Pinch of ground cinnamon
- Handful of strawberries or raspberries
Cooking instructions for Zabaglione:
- Place the egg yolks in a steel bowl and empty 1/3 sugar into it.
- Sprinkle a dash of cinnamon into the bowl, followed by grated lemon zest and a splash of vanilla extract and whisk them thoroughly while pouring the marsala wine in a steady stream, at the same time, until all of it is incorporated into the mixture.
- Fill a half of a pot with water and heat over moderate flame until it just simmers.
- Place the bowl of custard mixture on top of the pot, making sure that the simmering water doesn’t come upto its base.
- Lower the heat to low and whisk the mixture gently until it becomes light and fluffs up considerably; ensure that the water doesn’t boil to prevent the mixture from curdling.
- Continue to beat the custard for about 10 minutes, until it froths up to become thrice its previous volume.
- Once the mixture turns pale and reached its desired thickness, remove from heat and whisk it further for another couple of minutes to prevent it from sticking to the base of the bowl.
- Set the custard aside for about 15 minutes to cool it down a bit.
- Whip the heavy cream in a separate bowl until it forms soft, moist peaks and fold most of it into the cooled custard gently until well combined.
- Ladle it into serving bowls and add a dollop of reserved whipped cream on top of each serving.
- Top each zabaglione with a piece of strawberry or raspberry and serve alongside cookies or biscotti.
Image credit: Wikimedia Commons
