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Frozen zabaglione

Time 20 minutes
Yields Serves 8
Frozen zabaglione
1

In a large bowl, whisk together the egg yolks and sugar until combined and frothy. Whisk in the Marsala.

2

Set the bowl over a large pot of simmering water, making sure the bottom of the bowl does not touch the water. Continue to whisk until the mixture increases in volume and thickens to a thick, foamy cream, easily coating the back of a spoon. The consistency should be similar to that of a very thick hollandaise.

3

Remove from heat and gently fold the zabaglione into the whipped cream. Place the mixture in a baking dish or bowl and cover the surface with a sheet of plastic wrap. Freeze until firm, about 1 1/2 to 2 hours. This makes a generous quart of frozen zabaglione.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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