A creamy and fluffy Italian dessert made by whisking eggs, sugar, and Marsala wine over gentle heat, then folding in whipped cream for a luxurious texture.
Preparation time
20min
Ingredients
4 Servings
- 6 egg yolks
- 240 ml heavy cream
- 120 ml Marsala wine
- 100 g sugar
Directions
Step 1
In a heatproof bowl, whisk together the egg yolks and sugar until the mixture is pale and thick.
Step 2
Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water.
Step 3
Gradually add the Marsala wine while continuously whisking the mixture.
Step 4
Continue to whisk until the mixture thickens and becomes foamy. This should take about 10 minutes.
Step 5
Remove the bowl from the heat and allow the mixture to cool.
Step 6
In a separate bowl, whip the heavy cream until soft peaks form.
Step 7
Gently fold the whipped cream into the cooled zabaglione mixture until fully incorporated.
Step 8
Divide the zabaglione into serving glasses and refrigerate for at least 1 hour before serving.