Zabaglione Recipe

Here's a zabaglione recipe from the luxurious Hotel Principe di Savoia, in Milan, Italy.

Zabaione as its otherwise known is an Italian dessert recipe which is essentially a custard recipe or custard sauce recipe. The French equivalent is sabayon or sabayon sauce.

Serve this versatile Italian dessert in a lovely crystal wine glass accompanied by ladyfingers; or as a sauce ladled over strawberry-topped slivers of pound cake or panettone, broiled-for just a minute-until the zabaglione is brown and bubbling.

For this custard recipe you will need:

5 large egg yolks

5 tablespoons sugar

12 tablespoons sweet Marsala wine

Lady fingers or Savoiardi cookies for serving

Set up a double boiler or a medium-size stainless-steel bowl over a pot of simmering water. Check to make sure the bottom of the bowl is not touching the water, or the eggs may scramble.

With a hand held electric mixer, beat the egg yolks and sugar together until pale yellow. Add theMarsala and set the bowl over the simmering water.

Continue to beat with the electric mixer until the eggs triple in volume, thicken and reach a temperature of 140° F., as registered on an instant thermometer. Be sure to beat the eggs until they reach this temperature at which salmonella bacteria is killed. This will take about 10 to 15 minutes. Be sure to move the beater around the bowl so the eggs cook evenly; there will be quite a bit of spattering.

Serve immediately.

This custard sauce recipe serves 6 to 8.

Enjoy this Zabaglione Recipe! Find more Italian Dessert Recipes