Zabaglione
By Groceree
Also known as Zabaione · Sabayon
Egg yolks, sugar and Marsala whisked over simmering water until tripled in volume into a warm, airy, wine-scented foam. Served at once in glasses, alone or spooned over berries.
Last updated
- Servings
- 4 servings
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
Ingredients
egg yolks4
caster sugar60 g- Marsala100 ml
mixed berries (optional)200 g
savoiardi or biscotti (optional)8
Instructions
- 01
Separate the eggs, keeping the whites for another dish. Put the and in a large heatproof bowl, ideally copper or stainless steel, and whisk until pale.
- 02
Set the bowl over a pan of barely simmering water, without the bottom touching the water.
- 03
Add the and whisk continuously for 6 to 10 minutes until the mixture triples in volume, is warm, and holds a ribbon when the whisk is lifted.
- 04
Take off the heat as soon as it thickens.
- 05
Spoon into glasses over the , if using, and serve immediately, with the alongside if you like.
Notes
- Never stop whisking and keep the water barely simmering, or the yolks scramble.
- Serve it straight away; it collapses as it cools.
- In France it is called sabayon and is often made with white wine instead of Marsala.
- The yolks are only lightly cooked. For anyone pregnant, very young, elderly or with weakened immunity, use pasteurised eggs.
Nutrition per serving
- Calories
- 140 kcal
- Protein
- 3 g
- Carbs
- 18 g
- Fat
- 5 g
Estimated from the ingredients.
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