Zabaglione (Italian Warm Marsala Egg Yolk Custard Cream)
Quick answer
- Total time
- 22 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Egg yolks, sugar and Marsala are whisked over steam until they swell to two or three times their volume, and the warm foam is spooned straight over strawberries and blueberries.
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The heating is brief and a fair amount of the wine's alcohol and aroma stays; if that is too much, half the Marsala can be orange juice. Yolks scramble easily, and this recipe takes the bowl off the heat by the thermometer, at 71°C, not by how the foam looks.
Ingredients
Instructions
- 1
Trim 100 g strawberries and cut them into bite-size pieces, then rinse 50 g blueberries and drain them well.
Set the serving glasses nearby so the warm Zabaglione can be spooned over the fruit without waiting.
- 2
Pour 2 to 3 cm of water into a saucepan and bring it to a gentle simmer.
Set the bowl above it without touching the water, keeping only steady steam underneath to avoid scrambling the yolks.
- 3
Add 4 egg yolks and 50 g sugar to the bowl and whisk strongly for 1 to 2 minutes before heating.
The mixture should turn paler, feel less grainy, and start looking slightly thicker.
- 4
Place the bowl over the simmering water and drizzle in 60 ml Marsala while whisking without stopping.
If the steam becomes aggressive or the edges thicken too quickly, lift the bowl off briefly.
- 5
Whisk for about 8 to 10 minutes until doubled or tripled in volume and falling in ribbons.
Check with a thermometer that the custard reaches at least 71C (160F); foam and time alone are not the endpoint. Lift the bowl briefly if the edges begin to set, keeping the whisk moving.
- 6
Remove the bowl from the heat and fold in 1/2 teaspoon lemon zest.
Spoon the warm custard over the prepared berries right away, while it is airy, glossy, and still soft enough to pool.
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