Mount Rosa Valley
This recipe makes enough for about 6 servings. The initial recipe uses sweet Marsala wine but you can also Sherry, Moscato wine and Calvados equally successfully.If goes to children just skip the alcohol, is still delicious !
The secret of good Zabaglione is to minimize the chance of the mixture curdling.
You should have no more than an inch of water in the bottom of your pan as the water is only actually needed to produce steam. If your water touches the bottom of your bowl then hey ho you will curdle the mixture. Take the bowl away from the steam every so often and continue whisking off to the side so that it does not overheat. ( pay attention as the bowl will be hot ! )
Ingredients
6 egg yolks
⅓ Cup of granulated sugar
½ cup sweet Marsala wine
1 pinch of salt
Cooking Instructions
In a mixing bowl that will fit over a pan of simmering water, combine the egg yolks, sugar and salt. Wisk these ingredients with a wire wisk until the eggs are pale and creamy
( about 3 to 5 minutes).
Very slowly add the Marsala wine or any other alcohol or skip this step.
Place the bowl over the simmering water making sure that the bottom of the bowl does not actually come in contact with the water.
Continue to wisk until the custard has doubles in volume -normally between 5 and 8 minutes
Spoon the mixture into stemmed glasses or serve with fresh fruit and or Italian Biscotti for dipping
Zabaglione can also be served cold.
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