Zabaglione

This warm Italian dessert was invented by mistake in the 1600s when fortified wine was poured into egg custard.

Yield:  4 servings

Prep Time: 5 mins

Cooking Time: 10 mins

Ingredients

• 4 large egg yolks
• ¼ cup sugar
• 8 tbsp Marsala
• grated zest of 1 orange
• 8 Italian ladyfingers (savoiardi) or biscotti, to serve

Directions

1. Bring a large saucepan of water to a boil, then lower the heat to simmer.

2. Whisk the yolks, sugar, and Marsala with half the orange zest in a large heatproof bowl. Place over (but not in) the simmering water. Using a balloon whisk, whisk constantly for 5–10 minutes, or until the zabaglione is pale, thick, fluffy, and warm.

3. Immediately divide the zabaglione among 4 glasses. Garnish with the remaining orange zest; serve immediately with ladyfingers or biscotti.

Related posts:

1. Citrus Zabaglione
2. DayOld Cake with Fresh Stewed Fruits and Zabaglione
3. Baked Persimmons with Biscotti Crumbs
4. Peach Gratin with Muscat Sabayon
5. Baked Pears in Marsala