One of my favourite deserts, and a great last-minute standby…
The traditional recipe uses just egg yolks, sugar and marsala (a sweet, Sicilian wine) and is often served with fruit (figs or berries).
But, don’t let that hold you back. Any number of variations can impress:
- Whisk the egg whites and fold into the zabaglione – light and frothy…
- Use champagne instead of Marsala – frothier still…
- Use sherry instead of Marsala – or whatever’s in the back of the drinks cupboard...
- Serve with dry biscuits – especially cantucci – and another glass of whatever you used in the zabaglione – and more biscuits…
- Mix with chocolate mousse – sounds disgusting but isn’t…
Zabaglione is usually served warm, though it can be served cold, or as a sauce, or even frozen.
Note for pedants: zabaglione is classified as a "caudle" rather than a custard. A "caudle" is a sauce used as a custard to fill pies or tarts.
Another note for pedants: the original pre-sixteenth century version was a drink made or wine or ale thickened with egg yolks.
Anyway – here goes with the recipe:
Per person:
1 egg yolk
1 tablespoon sugar
1 tablespoon Marsala
Use a bowl that you can place over a pan of boiling water…
Whisk the yolks and sugar until thick and pale yellow. Add the Marsala and whisk for another minute.
Heat over boiling water, stirring constantly until the zabaglione thickens.
Serve immediately.
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