Egg Yolk and Wine Dessert (Zabaglione) recipe
ingredients
This has rightly been called the queen of Italian desserts, and there's scarcely a self-respecting Italian housewife or restaurant chef who doesn't have at least one version of it at her fingertips. It is traditionally served warm, but if you prefer, it c
4 Egg yolks
4 Tbs Castor (superfine) sugar
4 Tbs Marsala
2 tsp Grated lemon rind
4 Tbs Castor (superfine) sugar
4 Tbs Marsala
2 tsp Grated lemon rind
method
1. Beat the egg yolks and sugar together in a heatproof bowl until they thicken and become pale yellow.
2. Place the bowl over a saucepan one-third full of boiling water and put the pan over moderate heat.
3. Add the Marsala and lemon rind and continue beating until the mixture rises slightly and stiffens. Remove from the heat.
4. Spoon into individual serving glasses and serve at once.
2. Place the bowl over a saucepan one-third full of boiling water and put the pan over moderate heat.
3. Add the Marsala and lemon rind and continue beating until the mixture rises slightly and stiffens. Remove from the heat.
4. Spoon into individual serving glasses and serve at once.
serving amount
4 servings
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
