Posted by: lisetta | February 11, 2008

Zabaglione with berries

zabaglione 

Ever notice how years can pass by without tasting one of your so-called favorite dishes? 

One of the simplest Italian desserts, zabaglione, marsala custard, is typically served warm with berries or panettone. With eggs, sugar and a sweet wine, you can prepare this dessert while your guests are chatting at the table. 

The basic process is remarkably simple:

Beat egg yolks with sugar until pale and yellow. For each egg yolk, use 1 TBSP sugar. 8 egg yolks will make an abundant amount for 6 people. 

In a bowl over a bagno maria, or double boiler, slowly cook the egg custard while whisking in marsala wine.  The custard will thicken as it cooks and should be served immediately. In the rare event that you have leftovers, they’ll keep a day or two in the fridge. 

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