Zabaglione Recipe - Cooking Index
Zabaglione Recipe - Cooking Index
| 4 | Egg yolks | |
| 1 | Egg | |
| 2 tablespoons | 30ml | Sugar |
| 1/4 cup | 59ml | Dry marsala wine |
| 2 teaspoons | 10ml | Lemon rind - finely grated |
1. Beat egg yolks and egg in a mixing bowl on high speed until thick and lemon colored, about 3 minutes.
2. Gradually beat in sugar. Beat in wine and lemon rind.
3. Pour mixture into top of double boiler, or into a bowl set over a pan of simmering water. Water in double boiler should simmer, but not boil, and water should not touch the top pan or bowl. Cook, stirring constantly, until frothy and thickened, about 5 minutes. Serve immediately.
* Timesaver Tip: Zabaglione can be prepared up to several hours ahead through step 2, then refrigerated. Complete preparation just before serving.
Source:
the California Culinary Academy
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