How to make it
6 steps. Take it one step at a time.
Fill a medium saucepan
Fill a medium saucepan with 2 inches of water and bring it to a gentle simmer over medium-low heat.
Combine the egg yolks and granulated sugar
In a large heatproof bowl, combine the egg yolks and granulated sugar. Whisk vigorously for about 2-3 minutes until the mixture becomes pale, thick, and creamy.
3 minSlowly pour in the Marsala wine
Slowly pour in the Marsala wine and add a pinch of salt while continuing to whisk until fully incorporated.
Place the bowl over the saucepan of simmering water
Place the bowl over the saucepan of simmering water. Ensure the bottom of the bowl does not touch the water. Whisk constantly and rhythmically for 8-10 minutes. The custard should double in volume, become very frothy, and reach a temperature of approximately 160°F (71°C).
10 minContinue whisking until the mixture is thick enough
Continue whisking until the mixture is thick enough to hold a 'ribbon' for a few seconds when the whisk is lifted. Remove from heat immediately.
Pour the warm Zabaione
Pour the warm Zabaione into individual dessert glasses. Serve immediately while warm and airy, or chill if preferred.
A little kitchen wisdom
Always use a heatproof glass or stainless steel bowl for the double boiler. Ensure the bottom of the bowl does not touch the simmering water to prevent the eggs from scrambling. Serve immediately with fresh berries or biscotti.
