Real zabaglione caldo
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Recipe by: djilany
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
8 Egg yolks
1/2 c Sugar
3/4 c Marsala, dry, sherry or port
In a large bowl or the top part of a double boiler, beat egg yolks and
sugar until pale and thick. Set bowl or top part of double boiler
over simmering water, do not let water boil. Add Marsala, sherry or
port slowly, beating constantly. Zabaglione is ready when mixture
has tripled in volume and it is soft and fluffy, after 4 to 6
minutes. Spoon into individual glasses. Serve immediately.
Variation:
Cold Zabaglione (Zabaglione Freddo):
As soon as Zabaglione swells up into a soft mass, set bowl or top
part of double boiler over a bowl of ice water. Continue stirring
until cool. Spoon into glasses and refrigerate until ready to serve.
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