Active Time: N/ATotal Time10 MIN
Yield: Serves : Makes 4 cups
Zabaglione, the boozy Italian custard, is an endlessly riffable technique. In this version, a sweet wine such as Marsala is whisked together with sugar and egg yolks over low heat. The result is a creamy, dreamy sauce that is perfect drizzled over fresh fruit. Feel free to experiment to your taste based on your favorite pairings.
Ingredients
- 6 large egg yolks
- 1/2 cup granulated sugar
- Pinch of kosher salt
- 1/2 cup sweet wine, such as Marsala, Moscato, or Vin Santo
How to Make It
Step 1
Beat yolks in a heat- proof bowl (preferably copper) until combined. Add sugar and salt, whisking constantly, until combined.
Step 2
Pour wine into yolk mixture, and whisk until sugar is dissolved, about 30 seconds.
Step 3
Heat mixture over a saucepan of barely simmering water, whisking vigorously to incorporate air into mixture.
Step 4
Whisk until custard is warm, tripled in volume, and dragging the whisk across it leaves a ribbon on the surface, 8 to 9 minutes. Remove from heat. Serve immediately, or whisk over an ice bath until cooled.
Source: Read Full Article