Ingredients
Scale
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup sweet Marsala wine (or other dessert wine like Vin Santo)
- 1/4 cup water
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Step 1: Combine egg yolks, sugar, salt, and water in a heatproof bowl (preferably stainless steel or glass). Make sure the bowl is clean and dry, as any grease can prevent the zabaglione from thickening properly.
- Step 2: Place the bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn't touch the water – use a double boiler or a heat-resistant stand). Whisk constantly with a whisk or hand mixer until the mixture thickens and triples in volume. This will take about 8-10 minutes. The mixture should be thick and creamy, leaving a trail on the surface when you lift the whisk.
- Step 3: Reduce the heat to low to prevent scorching. Continue whisking constantly until the zabaglione is thick enough to coat the back of a spoon. The texture should be creamy and light.
- Step 4: Remove the bowl from the heat and stir in the Marsala wine and vanilla extract (if using). Whisk until well combined.
- Step 5: Serve the zabaglione immediately. It can be enjoyed warm or at room temperature. It is traditionally served in small glasses or dessert dishes.
Notes
- Store leftover zabaglione in an airtight container in the refrigerator for up to 2 days.
- For a luxuriously smooth texture, gently reheat leftover zabaglione in a microwave-safe bowl in short bursts, stirring frequently, until warmed through.
- Serve your zabaglione in elegant glasses, topped with a few fresh berries or a sprinkle of cocoa powder for an extra touch of sophistication.
- To ensure a perfectly smooth and airy zabaglione, use a vigorously consistent whisking motion throughout the cooking process – preventing any lumps from forming for a dreamy, silky dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American