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Zabaglione

Updated February 23, 2016

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

CostInexpensive

Total Timeunder 30 minutes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursedessert

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturefrothy, light, sweet

Type of Dishdessert, pudding

Ingredients

  • 4 large egg yolks
  • ¼ cup sugar
  • 8 tbsp Marsala
  • Grated zest of 1 orange
  • 8 Italian ladyfingers (savoiardi) or biscotti, to serve

Instructions

  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.

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