This warm Italian dessert was invented by mistake in the 1600s when fortified wine was poured into egg custard.
Preparation Time5 min
Preparation Time - Text5 mins
Cooking Time10 min
Cooking Time - Text10
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Formal Dinner Party
Five Ingredients or LessYes
Taste and Texturefrothy, light, sweet
Type of Dishdessert, pudding
- 4 large egg yolks
- ¼ cup sugar
- 8 tbsp Marsala
- Grated zest of 1 orange
- 8 Italian ladyfingers (savoiardi) or biscotti, to serve
Bring a large saucepan of water to a boil, then lower the heat to simmer.
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.
Immediately divide the zabaglione among 4 glasses. Garnish with the remaining orange zest; serve immediately with ladyfingers or biscotti.
2008 Dorling Kindersley