Description
This zabaglione is different because it incorporates cream. I have viewed other recipes and this varies a lot. Serve chilled with fresh fruit of your choice. To make sure zabaglione is the right consistency, run the whisk through and see that it falls in a steady stream standing on itself as it lands in the bowl.
Ingredients
- 7 egg yolks
- ½ cup Marsala wine
- ⅓ cup white sugar
- 1 cup heavy cream, whipped to stiff peaks
Instructions
- Fill a large saucepan with several inches of water
- and bring to a boil over high heat. Reduce the heat until the water maintains a strong simmer. Place the egg yolks
- Marsala wine
- and sugar into a metal mixing bowl. Place the bowl over the simmering water. Beat constantly with a wire whisk until the zabaglione turns pale yellow and thickens to the consistency of softly whipped cream.
- Scrape the zabaglione into a clean mixing bowl and set over ice
- stirring occasionally until cold. Once cold
- fold in the whipped cream.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 6