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Zabaglione recipe

The measurements and method for this recipe could simply not be easier to remember and put together, but to make this successfully you must arm yourself above all with patience and a good whisking technique! It is a dessert of sacrifice - but oh so worth it!

INGREDIENTS (serves 6)

6 large preferably free range, very fresh egg yolks

4 tbsp cold water

6 tbsp Marsala (or other fortified wine of your choice)

6 tbsp caster sugar



1. Put all the ingredients into the top half of a double-boiler or in a bowl that will fit easily, safely and comfortably over a pan of simmering, (not boiling) water and whisk them all together with a balloon whisk off the heat.

2. Fill the bottom of the double boiler with hot (but not boiling) water and place the pan over a gentle heat, or sit the bowl over a pan of simmering (not boiling) water.

3. Whisk constantly at an even rhythm, always beating in the same direction, and keep beating for about 20 minutes until the mixture has become light, foamy and pale yellow and forms thick ribbons as it runs off the whisk.

4. It should be the consistency of semi-melted ice cream. If you undercook it, the liquid will separate from the egg yolks. If the mixture appears to be scrambling, take it off the heat immediately and beat hard until it is smooth again, holding the top half of the double boiler or the bowl in a larger bowl of ice cold water. Never allow the water in the double-boiler to actually come to the boil.

5. Serve warm in stemmed glasses with delicious biscuits, or a slice of panettone or as an alternative to custard.

Notes: To serve chilled, you will need to add gelatine while the mixture is still hot – 2 smaller size sheets soaked in cold water and squeezed dry for this quantity, and 4 tbsp whipped cream.


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