The Art of Zabaglione

If I woke up to the sound of egg yolks whisking against a metal bowl when I was growing up, I knew it was going to be a good day. How could it not be when Mamma was making frothy marsala custard? It was the best. We would dip crusty bread or sugary biscuits in it and then lick the bowl clean. For decades zabaglione was a staple dessert in many Italian restaurants, and I can see why. It’s a dish that has to be enjoyed as soon as you make it and can be a bit of a labour of love, but it’s so worth it. We have a copper bowl that we use to make ours (it’s its only purpose) and is a lovely thing to do when you have guests over. They crowd around the bench while you whip it up. Then serve it straight from the bowl. At Christmas we have it over the top of panettone but you can have it with fresh strawberries, savoiardi biscuits to dip or any other plain sponge.

ZABAGLIONE
Marsala Custard
Serves 4

Ingredients

6 egg yolks
½ cup (110 g) caster sugar
¾ cup (180 ml) white wine
⅓ cup (80 ml) marsala
1 teaspoon vanilla extract (optional)
sweet biscuits, to serve

Method

Place the egg yolks and caster sugar in a heatproof bowl and whisk until pale and creamy. Stir in the wine, marsala and vanilla extract (if using).

Place the bowl over a saucepan of simmering water, taking care that the bottom of the bowl does not touch the water, and cook, whisking continuously, for 15–20 minutes or until thickened. The egg will cook gently as you whisk. Do not leave the zabaglione alone at all as it will overcook and curdle if the egg coagulates.

You are looking for a rich, light, silky consistency.

Serve immediately with sweet biscuits for dipping.