Post by Sylvia on Jan 18, 2009 10:23:07 GMT -6
This is a dessert that originated in Italy. It is easy and quick to make, but should be served as soon as it is ready to appreciate the full flavour.
Zabaglione
Serves 6
4 egg yolks
2 1/2 oz/70g caster sugar (slightly finer than granulated)
4 fl oz/125ml Marsala Wine
amaretti biscuits, to serve
Bring a half filled saucepan of water to the boil. Reduce the heat so that the water is barely simmering. Place the egg yolks and sugar in a bowl and whisk with an electric whisk until place and creamy.
Set the bowl over the saucepan of water. Don't let the base touch the surface of the water, or you'll end up with scrambled eggs.
Gradually add the wine, whisking constantly. Continue whisking until the mixture is thick and has increased in volume.
Pour into heatproof gasses or bowls and serve immediately with the biscuits.
Sylvia446
Zabaglione
Serves 6
4 egg yolks
2 1/2 oz/70g caster sugar (slightly finer than granulated)
4 fl oz/125ml Marsala Wine
amaretti biscuits, to serve
Bring a half filled saucepan of water to the boil. Reduce the heat so that the water is barely simmering. Place the egg yolks and sugar in a bowl and whisk with an electric whisk until place and creamy.
Set the bowl over the saucepan of water. Don't let the base touch the surface of the water, or you'll end up with scrambled eggs.
Gradually add the wine, whisking constantly. Continue whisking until the mixture is thick and has increased in volume.
Pour into heatproof gasses or bowls and serve immediately with the biscuits.
Sylvia446