Zabaglione

Italian Custard
Serves 4
Prep time 15 mins
Cooking time 10 mins
Ingredients

• 5 Egg yolks
• 2 oz/60g Caster sugar
• 4 fl oz/125 ml Marsala
• 4 tbsp Dry white wine

Method

• Combine the egg yolks and sugar in a heatproof bowl and whisk with an electric mixer until mixture is pale yellow and creamy.
• Bring to the boil a saucepan of water and reduce to a low heat.
• Set the bowl on the saucepan over the simmering water.
• Gradually beat half the Marsala into the egg yolk mixture, and beat for 1 minute.
• Gradually beat in the remaining Marsala and white wine.
• Continue cooking the custard over the gently simmering water for 6-10 minutes until it becomes fluffy and thick enough to form small rounds when dropped from the beaters
• Beat constantly, scraping the sides and bottom to avoid sticking
• Don't overcook as it will curdle.
• Immediately remove from heat when cooked. Whisk briefly and serve.

Equipment

• Saucepan
• Heatproof bowl

Cooks tip

• This is a beautiful homemade custard to serve with seasonal berries, just pour the custard into 4 individual dishes and add the berries on top.

Shopping List

• Eggs
• Caster sugar
• Marsala
• Dry white wine