Zabaglione, also known by the French name Sabayon, is a classic Italian dessert. You can eat it both hot and cold. You can also serve the custard with fresh fruit or over ice.
Zabaglione is a medieval Italian dessert based on beaten egg yolks, sugar and an alcoholic drink, usually marsala wine. The ingredients are whipped in a bain-marie.
- 8 Egg yolks
- 6 oz - 160g Sugar
- ½ cup - 100ml Marsala Wine
Add the egg yolks and sugar to a stainless bowl.(which must then be placed in a water bath)
Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes.
Decrease the mixer speed to low and add gradually the wine, always beating for doing well absorb the liquid till when all the ingredients are well blended.
Half-fill a pot with water, bring the water to a simmer and reduce the heat to low.
Set the pan or bowl containing the custard mixture over the water, the bottom of the bowl should not touch the water.
Whisk the custard mixture, making sure that the water does not boil. This ensures that a gentle, even heat thickens the mixture without curdling it.
Serve immediately in glass cups.