Zabaglione

Zabaglione [zah-bahl-YOH-nay] is a simple Italian dessert said to have been invented in the 16th century in Florence, Italy in the court of the Medici. This dessert is classified as a “caudle” rather than a custard. A “caudle” is a sauce used to fill pies or tarts. The original pre-sixteenth century version was a drink of wine or ale thickened by egg yolk.   Thank you for this recipe Cheslie and Rob, from Madlon's Restaurant!

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  • Cooking Time:
  • Good for: 4-6

Ingredients

6 Egg Yolks
1/2 Cup Sugar
1/2 Cup Marsala
Orange Zest (Optional)
Pinch of Salt

Zabaglione

Technique


Bring a couple inches of water to a boil in a small pot. Add the egg yolk and sugar to a large bowl. Using an electric hand mixer on highest speed beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved (approx. 4-5 minutes). Decrease the speed of the mixer to low and add the Marsala and salt.

Decrease the heat under the boiling water to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Continue mixing on medium speed, until it is thick and frothy and the temperature reaches 145-150 degrees. Spoon the warm mixture over mixed berries or fresh figs and serve immediately. If desired, fire the top using a butane torch.