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Zabaglione (Italian Marsala Custard)

Zabaglione (Italian Marsala Custard) comes together with Egg Yolks, T Superfine Sugar, T Vanilla Extract, and Fl Sweet Marsala. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 6
• 4
• 1
• 1/2

Method (preview)

1. 1

   Savoiordi (Italian lady finger cookies) or dessert cookies, to serve (optional)

2. 2

   Beat egg yolks, sugar and vanilla until thick and light in heat-proof bowl.

3. 3

   Place over saucepan of simmering water and continue to beat with rotary beater or hand-held electric mixer, about 10 minutes, gradually adding marsala.

4. 4

   When mixture is thick enough to hold its shape on beaters when lighted, it is ready.

5. 5

   Pour into individual stemmed dessert glasses.

6. 6

   Serve hot with savoiordi or other dessert cookies, or refrigerate and serve cold.