Marsala zabaglione
A warm Italian foam of egg yolks, sugar and Marsala, whisked over a water bath and served immediately.
Active time20 min
Cooking15 min
Total25 min
Add to my week
Loading your week…
Ingredients
- 180 g weighed raw egg yolks
- 1000 ml water for the water bath, not absorbed
- 80 g white sugar
- 80 g alcoholic Marsala wine
Preparation
Heat water in a saucepan for about 5 minutes to 85 °C on a thermometer, then maintain gently without boiling. Choose a metal bowl that rests over the saucepan without touching the water. Crack and separate eggs and weigh the required yolks. Whisk the yolks and sugar in the metal bowl until smooth.
180 g weighed raw egg yolks1000 ml water for the water bath, not absorbed80 g white sugar- saucepan
- food thermometer
- metal bowl
- whisk
Set over the bath and whisk continuously, streaming in weighed Marsala. Cook for about 10 minutes until thick and ribbon-forming, with the cream at 83 °C. Remove immediately without boiling or curdling. Divide between small dishes and serve warm at once. Discard the bath water. It is not absorbed by the foam.
80 g alcoholic Marsala wine- metal bowl
- saucepan
- whisk
- food thermometer
- oven gloves
- dessert dishes
- spoon
Allergens
- Eggs
Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration