Zabaione
from Italian Traditional Food

Zabaione is another classic Italian dessert

Zabaione is still a favourite classic Italian dessert. This popular Italian sweet (sometimes spelt zabaglione or sabayon in French) can be served as a sauce for hot puddings as well as on its own in a warmed glass, such as a tall goblet. Zabaione is a rather rich and filling dessert so only make it occasionally if you are counting the calories! If you plan to make zabaione for a large number of guests, make it in a copper mixing bowl and serve from this with a ladle, straight into your glasses.

Serves: 4

Ingredients:

4 large eggs (yolks)
1 oz caster sugar
3 tablespoons Marsala
Savoiardi biscuits (optional)

Method:

1. Bring two pints of cold water to a gentle simmer in a saucepan.

2. Place the egg yolks in a pudding basin and whisk by hand until liquid.

3. Whisk in the sugar in a stream, then the Marsala.

4. Sit the pudding basin on a saucepan of hot water so that the bottom of the basin is above the surface of the water. Remember, the water doesn't have to boil just simmer gently.

5. Whisk steadily until the mixture thickens and rises. You should never stop mixing from when you start until it is ready.

6. Whisk the sauce for about 10 minutes while holding the saucepan in the water, ensuring that the bottom of the basin does NOT touch the water.

7. The zabaione is ready when the cream has doubled in volume and is fluffy and soft.

8. Pour into warmed glasses.

9. Serve at once as it cannot be kept hot.

10. Savoiardi biscuits (ladyfinger) go well with zabaione.

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