Zabaglione (Frothy Egg Pudding)

Italian Cooking

Zabaglione (Frothy Egg Pudding)

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IngredientsZabaglione over fresh berries

  • 4 large egg yolks
  • 1/3 cups sugar
  • Vanilla Extract
  • 1/2 cups dry Marsala wine
  • 1 to 1 ½ cups of your favorite fresh berries such as blueberries, raspberries or strawberries. (Optional)

DirectionsZabaglione Cooking

  1. Fill the bottom of a double boiler (or a saucepan with a metal bowl fitted snuggly on top) with 1 to 2 inches water or just below bowl. Do not let water touch bottom of bowl. Bring water to a simmer.
  2. Beat egg yolks, sugar and a drop of vanilla extract in top of double boiler or bowl with an electric mixer or wire whisk until fluffy and light in color, about 5 minutes.
  3. Maintain water at a low simmer while beating.Zabaglione over cake
  4. Add Marsala 1 tablespoon at a time, continuously beating until mixture forms very soft peaks, about 8 minutes.  Serve immediately

Makes 4 servings

Serve as a dessert by itself or over fresh berries.

For a fancier service present in a stemmed drink glass.

Can also be used as a sauce over cheese cake, ice cream or other baked desserts.

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