Classic Zabaglione

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  • Makes: 8 servings
  • Yields: 2 cups
  • Prep: 15 mins
  • Cook: 13 mins
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Classic Zabaglione
cup sugar
cup sweet Marsala
teaspoon salt
teaspoon freshly grated nutmeg or ground cinnamon (optional)
teaspoon vanilla
  1. In a large bowl combine egg yolks and sugar. Beat with an electric mixer on medium to high speed until the mixture is thick and lemon-colored and the sugar is dissolved. Beat in Marsala, salt, and, if desired, nutmeg.
  2. Transfer mixture to the top of a double boiler. Place over gently boiling water (upper pan should not touch water). Cook, beating constantly with the electric mixer on medium speed, about 13 minutes or until mixture is thick, triple in volume, and an instant-read thermometer inserted in center of mixture registers 145 degrees F and holds that temperature for 3-1/2 minutes (or until thermometer registers 165 degrees F). Stir in vanilla. Serve immediately or chill completely before serving.
From the Test Kitchen
Serving Suggestions:

Serve with fresh fruit. Use as a filling or topping for cake or pastries. Serve with sorbet or ice cream. Fold in whipped cream for a mousse or freeze the mixture for a semifreddo.

Nutrition Facts (Classic Zabaglione)
    Per serving:
  • 101 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 138 mg chol.,
  • 169 mg sodium,
  • 16 g carb.,
  • 13 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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