Info
- Course: Dessert
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 13 Times
Zabaglione
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Cookbook
Recipe
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 (% daily value)
230kcal (11%)
35mg (3%)
0mg (0%)
102mcg RAE (3%)
71mg
6mg
5g
15g
0g
30g
258mg (86%)
43mg (2%)
2g (12%)
7g (10%)
1mg (7%)
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