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A luscious, creamy and airy custard is made simple with egg yolks and a sweet white wine - which is traditionally sweet Marsala.

4 egg yolks
4 tablespoons granulated sugar
1/2 cup dry, sweet wine

In a deep sauce pan, bring 1-2 inches of water to a simmer. Whisk together the egg yolks, wine and sugar until light and lemon yellow.

Then, set the bowl over the pan, making sure it is not touching the water, and whisk continually until the volume doubles and the custard creates soft folds.

Zabaglione can be enjoyed warm or cold - try serving it with fresh figs, berries or a coffed-flavored ice cream.

Serves 4.

Copyright 2007.