Zabaglione

This delicious and simple custard hails from the Veneto region (others argue Tuscany) and is made from egg yolks, sugar, and dessert wine. Custards are used to fill cakes, tartlets and choux puffs. I also use zabaglione when making Tiramisu.

Serves 4
4 egg yokes
4 tablespoons caster sugar
120ml (4 oz) Marsala, a dry white wine or sparkling wine

Mix the egg yokes and sugar in a bowl. Beat until pale and fluffy then stir in a little at a time the Marsala or wine. Place bowl over a pot where the water is gently simmering. Continue to beat until custard is thick and doubled in volume (about 5-8 minues). Spoon into stemmed glasses or pour into custard cups and serve warm.

The Culinary Chase’s Note: This also can be served at room temperature. I prefer to use white wine as I find Marsala too strong and I don’t like the color of the zabaglione when using Marsala. I added fresh fruit (blueberries and raspberries) to the bottom of the dish before adding the custard. I mixed the fruit with some sugar and chopped up mint. Velvety smooth and a nice taste surprise with the addition of the berries!