Zabaglione {sahb-ah-lee-oh-nay) is prob-ably the most famous of all Italian desserts.

It is a mixture of egg yolks, sugar and wine, usually Marsala, which is beaten over hot water until the consistency is thick, pale and mousse-like.

Zabaglione is generally served warm but may also be chilled in the refrigerator and served cold. It is sometimes served with or over hot puddings, but is more

Zabaglione (sahb-ah-lee-oh-nay) is a light, but rich, dessert with which to end a dinner party. Sherry, Madeira or a sweet white wine may be substituted for Marsala, and orange or tangerine rind may be used in place of the lemon rind4 egg volks

4 tablespoons castor sugar

4 tablespoons Marsala ~ teaspoons grated lemon rind

In a medium-sized heatproof, mixing bowl beat the egg yolks and sugar with a wire whisk or rotary beater until they thicken and bemmr pale yellow. Put the bowl over a large saucepan one- Tfi .i third full of boiling water and place the pan over moderate heat. Pour in the Marsala and add the lemon rind to the mixture. Continue beating until the mixture stiffens and rises slightly Remove the pan from the heat and the mixing bowl from the pan.

Pour the zabaglione into individual glasses and serve immediately.

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