Marsala zabaione is a truly delicious cream, to enjoy as a spoon dessert but also to accompany many sweets; at Christmas it accompanies pandoro or panettone. It’s excellent served hot just prepared or chilled in summer perhaps with ice cream. It’s very easy and you only need 3 ingredients to make it. I also recommend trying the Zabaione cream for filling pastries perfect for filling cakes, profiteroles or petit fours, or the CHOCOLATE ZABAIONE, the RUM ZABAIONE, the Coffee Zabaione and also this wonderful Christmas leavened cake with all the flavor of zabaione inside: the Pandoro with natural starter and zabaione. Now let’s see how to prepare the Marsala zabaione and if you try it let me know. Barbara
I also recommend trying:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to make Marsala Zabaione
- 4 Egg yolks
- 6 1/2 tbsp Sugar
- 3 1/3 tbsp Marsala
How to make Marsala Zabaione
Let’s begin preparing the Marsala zabaione: separate the yolks from the whites. Keep the egg whites to use in other recipes.
Put the yolks in a bowl and add the sugar. Beat the mixture with electric whisks until it becomes very light in color and very fluffy. Only now add the Marsala in a thin stream, little by little so the mixture incorporates well.
Now that you have added all the liquid, place the bowl over a pot containing hot water so the Marsala zabaione continues to be whipped in a bain-marie.
The water should not boil but should be hot, so I recommend keeping the heat very low. Continue to beat the zabaione with the electric whisks so it rises further and firms up; it will take about 15 minutes.
Don’t rush, otherwise when it cools you’ll notice it separates. Now remove the bowl and let the Marsala zabaione cool or serve it warm in a small glass, or accompanied by cookies or a slice of cake or pandoro.
How to store Marsala Zabaione
Store it in the refrigerator for a few hours, although I recommend enjoying it warm.
