This warm Italian dessert was invented by mistake in the 1600s when fortified wine was poured into egg custard.
- 4 large egg yolks
- ¼ cup sugar
- 8 tbsp Marsala
- Grated zest of 1 orange
- 8 Italian ladyfingers (savoiardi) or biscotti, to serve
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.