Zabaglione

Ingredients

• 6 Egg yolks (from large eggs)
• 80 g Granulated sugar
• 120 ml Sweet Marsala wine
• 1 EL Freshly squeezed lemon juice
• 1 Prise Pinch of salt
• 200 g Fresh berries (e.g., strawberries, raspberries)
• Einige Blätter Fresh mint leaves, for garnish
• 4 Amarettini cookies, crushed (optional)

Instructions

1. Prepare a double boiler by filling a medium saucepan halfway with water and bringing it to a simmer (do not boil). Ensure that the stainless steel bowl you will use does not touch the simmering water to ensure even heating.
2. In the heatproof stainless steel bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt. Whisk vigorously until the mixture is pale yellow and creamy, achieving a slightly aerated consistency.
3. Place the bowl over the prepared double boiler. Add the Marsala wine and freshly squeezed lemon juice, and whisk the mixture continuously and vigorously. It is crucial to stir constantly to prevent the eggs from curdling and to achieve a smooth texture.
4. Continue whisking the Zabaglione for about 8-10 minutes, until it is thick, frothy, and has reached a ribbon consistency. It should have tripled in volume and be pale yellow. Look for a consistency resembling a light custard.
5. Once the desired consistency is achieved, remove the bowl from the double boiler. You can serve the Zabaglione immediately warm in dessert glasses or bowls, or let it cool in the refrigerator for a chilled version. It can also be lightly whisked again just before serving.
6. Serve the Zabaglione in elegant dessert glasses or small bowls. Garnish generously with fresh berries, such as strawberries or raspberries, and a few freshly plucked mint leaves for an appealing presentation and an added flavor contrast. Optionally, sprinkle with crushed Amarettini.

Nutrition