Maxfacts

Zabaglione

A true Italian classic, not quite a custard but not far off – a fluffy custard. Serve on its own, or as a tasty lubricant, or with your preferred fruit puree. Make sure you use fresh eggs for this recipe.

Ingredients

• 5 egg yolks
• 1 egg
• 2 tbsp caster sugar
• 75 ml Marsala (Italian dessert wine, semi-sweet, could be preplaced by Port)

Method

1. Place a round-bottomed stainless-steel bowl over a saucepan with simmering water that does not touch the bottom of the bowl (or use a bain-marie, if you have one). Add yolks, egg and sugar and whisk until pale and fluffy. Gradually add the Marsala in small portions, while continuing to whisk until a thick a silky consistency is reached (that may take up to 10 minutes, so an electric whisk is useful, be careful not to overheat the mixture or you will have flavoured scrambled eggs). Serve immediately.