I tried zabaglione for the first time in Rome, a decade ago. It was heavenly – creamy and delicate. Finally I got around to making it at home. It’s quite easy actually- the only difficult part is mixing for 15 minutes – your hands definitely get tired!
- 4 large egg yolks
- ¼ cup sugar (use xylitol* for a lower-carb version)
- ¼ cup Marsala wine
- 1 teaspoon pure vanilla extract
- Bring a medium pot of water to a simmer over medium-low heat.
- Combine the egg yolks and sugar in a heat-resistant bowl and whisk, using a hand-held electric hand mixer, 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 whisk, then add the vanilla.
- Whisk 15 minutes on high speed, until custard has doubled in volume and becomes thick. The more you whisk, the thicker it will become.
- Spoon the zabaglione into dessert bowls. Serve alone, or with fresh berries.
**The low-carb version has 106 calories, 2 grams of carbs and 1 gram of sugar per serving.
***Consuming raw eggs carries a slight risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.