Zabaglione

zabaglione

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

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

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.

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