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Beat 8 egg
yolks and 1/3 cup caster sugar together in a large, heatproof bowl with
electric beaters until the egg mixture becomes thick and pale.
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Place the
bowl over a large saucepan of simmering water and, beating continuously,
gradually add 1.25 cups Marsala.
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Continue
beating the mixture for 5 minutes, or until it is thick and frothy.
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The
zabaglione is ready when you can make a figure eight with the mixture in
the bowl using the beaters and it holds the shape.
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Makes 2 cups.
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