Traditional Zabaglione Recipe

When I was a child, my mother used to make cold zabaglione for breakfast. It gave us a great boost to get through our lessons at school. I recommend Savoiardi biscuits to dip in the zabaglione, but any sweet biscuits will do; my daughter, Laura, loves it with chocolate biscuits.

Traditional Zabaglione Recipe

Serves: 6

Preparation time: 10 minutes

Cooking time: 10 minutes



5 egg yolks

1 egg

6 tablespoons caster sugar

8 tablespoons Marsala

100 g (4 oz) strawberries, hulled and sliced, plus 6 small whole ones

12-18 Savoiardi, cantucci or amaretti biscuits, to serve



Put the egg yolks, whole egg and sugar in a large heatproof bowl and set it over a pan of barely simmer­ing water.

Using a handheld electric beater, whisk the mixture until it first becomes a light froth and then changes to a thick, mousse-like consistency. This should take about 5 minutes with an electric beater (you could use a balloon whisk but it will take twice as long).

Drizzle in spoonfuls of the Marsala, whisking all the time. Remove the bowl from the pan of water and continue to whisk, first for 1 minute on high, then 2 minutes on medium and finally 4-5 minutes on slow. The mix­ture will thicken even more and hold its shape, while becoming lighter and smoother.

Divide the strawberries between 6 tall serving glasses and spoon in the warm zabaglione and garnish with the whole strawberries. Serve warm, with a few biscuits on the side.

Bon Appétit!

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