Zabaglione recipe Share this recipe on Facebook
Zabaglione is a common Italian dessert, served on its own or used for making Tiramisu, The zabaglione consists of egg yolks and sugar flavored with a sweet white wine such as Moscato. The ingredients are cooked in a double boiler or in a bowl over a pan of simmering water. Zabaglione can be served hot or cold.
Preparation time: 5 minutes, Cooking time: 15 minutes, Serves: 4
6 egg yolks
6 Tbsp sugar
1 cup sweet white wine (Moscato or similar)
In a double boiler or a bowl over a pan of simmering water add the egg yolks and sugar. If you are using a bowl over a pan of simmering water make sure that the bottom of the bowl does not touch the water, otherwise. Whisk using a wire whisk until the egg yolks and sugar are thick and foamy.
Stir in the wine and continue whisking for 5 to 10 minutes until the mixture thickens.
Remove from the heat and serve hot or cool down and then chill.
Notes and tips
Zabaglione is a term most commonly used in recipes where egg yolks are cooked over simmering water together with sugar and other flavoring ingredients. There are many variations of Zabaglione, based on different flavoring ingredients. The recipe described here is for the basic Zabaglione.
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