Zabaione -- Italian Style Egg Custard




4 lg. egg yolks
4 tbsp. sugar
8 tbsp. Marsala wine


Using an electric hand blender beat the egg yolks with the sugar in a medium sauce pan until fluffy and light yellow. Use the medium-high speed. It is also possible to beat the eggs with a wire whisk, but it is much, much more difficult. Add the Marsala all at once. Blend into the egg yolks.

Immediately set the pot with the mixture in another pan with simmering water or the top of a double boiler. Stir the mixture constantly while over the hot water. Beat for about 10-15 minutes over the simmering water (it does not have to boil), or until the mixture is doubled in volume and appears fluffy and soft.

Either, serve immediately, hot, with dry cookies, or allow to cool, then place in the refrigerator for a couple of hours and serve cold with fresh fruit.

Author's Comments

In some families this is served traditionally at Christmas with a traditional cake called Pandoro. It is poured, hot, over a slice of the cake. In my home it was served both ways . . . Hot and cold. I considered the cold version the best, and would serve it with berries or peaches.

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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