This has to be up there as one of the most delicious light custardy puddings there is. Zabaglione has been made in Italy for hundreds of years and each region has their version of it with its own history. It’s only got three ingredients, egg yolks, sugar and Marsala wine which gives it a delicious spiced taste. It’s warm creamy and frothy and traditionally it’s served with a little biscuit, like a Lingue Di Gatto, amaretti or cantucci which you can dip in, or you can make my Biscotti.
125g of sugar
250 ml of Marsala wine
8 large egg yolks
1 teaspoon of vanilla extract (optional)
In a very large metal bowl, put in the sugar and eggs and with an electric whisk, whisk until they are pale and fluffy.
Place over a barely simmering pot of boiling water (filled half way). Continue to whisk until it has almost doubled in volume and the custard reaches 83 degrees centigrade or 181 degrees Fahrenheit. Place the bowl over some iced water to halt the cooking process.
Traditionally it is served straight away in warm glasses or cups but you can also serve it at room temperature. If you don’t want to serve it straight away keep it refrigerated till needed.