Zabaglione is one of those desserts I love. Creamy and enveloping, easy to prepare with some care. Marsala zabaglione is my favorite. The coffee one is also very good (you can find the recipe here), but this Marsala version is a classic I can’t resist. I used pasteurized egg yolks in a bottle, which are safe, but if you use unpackaged yolks, I recommend checking that they are very fresh.
Let’s get to work and prepare Marsala zabaglione.
If you love spoon desserts, here are some delicious ideas.
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Preparing Marsala Zabaglione
- 4 egg yolks egg yolks
- 0.5 cup sugar
- 5 tbsps Marsala wine
- to taste vanilla extract (optional)
Tools for Preparing Marsala Zabaglione
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- Electric Whisks
- Bowl
Steps for Preparing Marsala Zabaglione
Pour the egg yolks into a glass bowl. I used pasteurized egg yolks in a bottle (you can find them in the refrigerator section of the supermarket), otherwise make sure they are very fresh.
Heat some water in a saucepan. When the water is very hot, but not boiling, place the bowl with the egg yolks in a double boiler and add the sugar. When they are well beaten, pour in the Marsala, warm, not boiling. (If you like, add a dash of vanilla extract).
Work with electric whisks until you have a thick foam. Cook in a double boiler, stirring. It should reach a temperature of 181°F. Remove from the double boiler and immerse the bowl in cold water and continue to beat the mixture until it becomes cold and frothy.
Serve immediately with dry pastries.
Storage
It is not recommended to store zabaglione, it should be consumed immediately after preparation.
