Zabaglione Recipe
This airy egg
custard fortified with sweet wine is usually eaten warm with
biscuits or fruit. A small teaspoon of ground cinnamon may be added.
Ingredients: |
3
45 ml/ 3 tbsp
75 ml/ 5 tbsp
|
egg yolks
caster sugar
marsala or white dessert wine
pinch of grated orange rind |
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Method:
-
In the top half of
a double boiler or in a bowl, away from the
heat, whisk the egg yolks with the sugar until
pale yellow. Beat in the marsala or wine.
-
Place the pan or
bowl over a pan of simmering water, and continue
whisking until the custard is frothy and evenly
coats the back of a spoon, 6-8 minutes. Do not
let the upper container touch the hot water, or
the zabaglione may curdle.
-
Stir in the orange
rind and serve the zabaglione immediately.
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SERVES 4 |
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