Zabaione is a delicate, liquid custard made from eggs and Marsala; it can be served as is, in little cups, or served with cookies and such, as a dip, or served over other desserts. In short, tasty and versatile!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 6 yolks
- 2/3 cup (120 g) sugar
- 18 tablespoons of Marsala (this should come out to slightly more than a cup)
Beat the yolks and the sugar until the mixture is palest yellow tending towards white, then beat in the Marsala and cook over a double boiler. Do not let it reach a boil, but remove it from the fire as soon as it thickens. When it has cooled to merely warm, you can, if you like, fold in an egg white beaten to very firm peaks.