| Level: | Intermediate |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 4 large egg yolks
- 1/4 cup sugar
- 1/4 cup dry Marsala wine
- 8 long-stemmed strawberries
Instructions
- Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks and sugar in a metal or glass heat-resistant bowl and whisk until foamy. Set the bowl over the simmering water, without letting the bottom touch the water, and continue to whisk constantly. Gradually pour in the Marsala while continuing to beat – don’t let it boil. Keep working-out that arm and whisk vigorously for a good 5 minutes, until the custard has doubled in volume and is very thick and yellow.
- Spoon the zabaglione into dessert bowls and serve with fresh strawberries.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 124 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 3 g |
| Cholesterol | 184 mg |
| Sodium | 9 mg |
Reviews
I followed the recipe and it came out perfect. You have to continually cook over a double boiler until small peaks formed. I refrigerated mine, as I like it cold. It turned out perfect.
the zabaglione was so liquid that I had to drink it like milk!
Way too much wine. I plan on trying this again with a quarter of the recommended wine.
I’d give the taste 5-star, it tastes great until it starts to separates (which is very soon), also make sure your bowl is heat proof… i think mine cracked =( Anyway, good recipe!
Very good result
My boyfriend loves creme brulee, but I didn’t have time to make it for tonight’s dinner. This started as a substitute– just as good and much easier! I served it with about 1 1/2 cups quartered strawberries that I let macerate with 1 Tbs sugar and a couple of twists of black pepper for about an hour so they got a little saucy. Delicious, and distinct, almost almond-y flavor from the Marsala. Do serve right away as soon as the custard cools.