Method of cooking
ZABAGLIONE Material
8egg yolks
100g caster sugar
125ml marsala
1/2 tsp vanilla
extract
Savoiardi or cantuccini
biscuits Method
Whisk the egg yolks and sugar until pale and creamy using an electric mixer. Whisk in the marsala and vanilla. Place the bowl over a pan of simmering water over low heat (if the heat is too high, the egg will set) and continue to whisk by hand for 4 to 5 minutes until the
zabaglione has expanded to a thick, light, almost fluffy foam. Pour into elegant glasses and serve with biscuits for dipping or cool and chill before serving.
Serves 6.