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Zabaglione

SERVES 4

The last thing to be eaten on Easter and many other holidays was a custard dessert called zabaglione. It was rich and smooth and made you feel warm all over because of the sweet Marsala wine used in the recipe. My Grandmother Galasso said that this was a dessert for all those people who had problems of one sort or another, because once you ate it, all your troubles would disappear. You'll know what she meant when you try it.

Ingredients

4 large egg yolks

1ΒΌ cup sugar

7 tablespoons sweet Marsala wine

4 whole coffee beans

Directions

In the top of a double boiler, combine the egg yolks and sugar and whisk until the mixture is thick and pale. Set the double boiler over medium heat, and whisk in the Marsala wine, a little at a time; the mixture will become foamy and double in volume. Do not let the mixture get too hot or the eggs will scramble; reduce the heat if necessary. Cook, whisking constantly, until the custard coats the back of a spoon. Immediately remove it from the heat.

Place a coffee bean in each of 4 wineglasses and spoon the custard into the glasses. Serve immediately.

This recipe is from CIAO ITALIA by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1991.

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