OUR PIEDMONT KITCHEN - RECIPES

Dolce Recipes

Zabaglione

This recipe for what I call my alcoholic custard, makes enough for about 6 servings. The initial recipe I tried used sweet Marsala wine but I have also used sherry, Moscato wine and Calvados equally successfully.

The secret of good Zabaglione is to minimise the chance of the mixture curdling. You should have no more than an inch of water in the bottom of your pan as the water is only actually needed to produce steam. If your water touches the bottom of your bowl then hey ho you will curdle the mixture. I take the bowl away from the steam every so often and continue whisking off to the side so that it does not overheat.

Ingredients

6 egg yolks

⅓ Cup of granulated sugar

½ cup sweet Marsala wine

1 pinch of salt

Cooking Instructions

In a mixing bowl that will fit over a pan of simmering water, combine the egg yolks sugar and salt.
Whisk these ingredients with a wire whisk until the eggs are pale and creamy [about 3-5 mins].
Very slowly add in the Marsala wine.
Place the bowl over the simmering water making sure the bottom of the bowl does not actually come into contact with the water.
Continue to whisk until the custard has doubles in volume – normally between 5 – 8 minutes.

Spoon the mixture into stemmed glasses or serve with fresh fruit and or Italian biscuits or cookies for dipping.