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Zabaglione

Time 15 minutes
Yields Serves 2
Zabaglione
1

In a large bowl, whisk together the egg yolks and sugar until combined and frothy. Whisk in the white wine and 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 final consistency should be similar to that of a very thick hollandaise.

3

Remove from heat and serve immediately. This makes a generous cup of zabaglione.

For a more traditional zabaglione, increase the Marsala wine and decrease the white wine, keeping the total amount of wine at one-half cup.

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