Info
- Course: Dessert
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 13 Times
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Zabaglione
Cookbook
This warm Italian dessert was invented by mistake in the 1600s when fortified wine was poured into egg custard.
Yield : 4 servings
Prep Time : 5 mins
Cooking Time : 10 mins
Ingredients
- 4 large egg yolks
- ¼ cup sugar
- 8 tbsp Marsala
- Grated zest of 1 orange
- 8 Italian ladyfingers (savoiardi) or biscotti, to serve
Directions
1. Bring a large saucepan of water to a boil, then lower the heat to simmer.
2. Whisk the yolks, sugar, and Marsala with half the orange zest in a large heatproof bowl. Place over (but not in) the simmering water. Using a balloon whisk, whisk constantly for 5–10 minutes, or until the zabaglione is pale, thick, fluffy, and warm.
3. Immediately divide the zabaglione among 4 glasses. Garnish with the remaining orange zest; serve immediately with ladyfingers or biscotti.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
230 kcal
3 % daily value
0 % daily value
3 % daily value
71 mg
6 mg
5 g
15 g
0 g
30 g
258 mg
43 mg
2 g
7 g
7 % daily value
