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!
Makes 4 servings
Total time: 25 minutes
4 large egg yolks
1/4 cup sugar
1/4 cup Marsala wine
1 teaspoon pure vanilla extract
1. Bring a pot of water to a simmer over medium-low heat.
2. Combine the egg yolks and sugar in a heat-resistant bowl and whisk, using an electric hand mixer, until foamy.
3. Set the bowl over the simmering water, without letting the bottom touch the water, and continue to whisk constantly.
4. 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.
5. Spoon zabaglione into dessert bowls. Serve with fresh berries.
Nutrition per serving
Total Fat 4.7 g
Saturated Fat 1.6 g
Cholesterol 204.8 mg
Sodium 8.8 mg
Total Carbohydrate 18.6 g
Dietary Fiber 1.8 g
Sugars 16.7 g
Protein 3.1 g
Weight Watchers Points Plus: 3 points
*Raw Egg Warning
Consuming raw eggs carries a slight risk of salmonella or other food-borne illness. To reduce this risk, please 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.