Zabaione (ITALY)



  • 6 large egg yolks
  • 1/2 cup of sugar 
  • 1/2 cup of Marsala wine (approximately 100 ml)
  • A pinch of kosher salt (about 1-2 g)
  • Fresh fruit to serve, optional

Boil 1,18 inc of water in a 135,25 oz saucepan over high heat.

Put the egg yolks and sugar in a large glass bowl. Using an electric hand mixer at the highest speed, beat the eggs and sugar for 4-5 minutes until the mixture is thick, pale yellow and the sugar is completely dissolved. Reduce mixer speed and add Marsala and salt.

To maintain boiling, reduce the heat and place the bowl with the boiling water on top of the pot, making sure that the bottom of the bowl does not touch the water. Beat the mixture on medium speed until it thickens, foams and the temperature reaches 65 to 70 C on a thermometer.

Pour the warm mixture into custard bowls or serving glasses and serve immediately or let cool slightly. Serve with fresh fruit if desired.

ENJOY YOUR MEAL

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