Zabaglione

Zabaglione

It has taken me some years to enjoy this dessert, due mainly to the texture.  The flavour though is lovely and if made slowly and with care it is a delicate and delicious dessert.  Do not allow the mix to become too hot – this is when the texture goes awry.  I prefer this served at body temperature, almost cold, however it can also be served warm, straight from the pan.

 

4 egg yolks

⅓ cup caster sugar

½ cup Marsala

1 teaspoon vanilla extract

 

Over a double boiler on a medium-low heat, whisk the egg yolks and sugar until they are very thick ad creamy. 

Whisk in the Marsala and vanilla and continue beating until the mixture thickens.

Remove from the heat and continue to whisk for about 10 minutes.

Decant into cocktail glasses and serve with strawberries dipped in chocolate and sponge fingers.