Zabaglione
TOTAL 10 MIN; MAKES 4 CUPS
There are as many variations
on zabaglione, the boozy
Italian custard sauce, as there
are ways to enjoy it. The
simple recipe—in which egg
yolks, sugar, and wine are
beaten vigorously over low
heat to create a sweet
dessert—can be made with
any wine you like, depending
on what you plan to pair it
with. Use Marsala for the
most classic flavor, then
experiment with other wines
to your taste. The balance of
egg yolks, wine, and sugar is
based on the traditional
master ratio: For each yolk,
use half an eggshell full of
sugar and half an eggshell
full of wine.
6 large egg yolks
(^1) / (^2) cup granulated sugar
Pinch of kosher salt
(^1) / 2 cup sweet wine, such as
Marsala, Moscato, or
Vin Santo
Sliced berries and
nectarines, for serving
- Beat yolks in a heatproof
bowl (preferably copper) until
combined. Add sugar and
salt, whisking constantly,
until combined. - Pour wine into yolk mix-
ture, and whisk until sugar is
dissolved, about 30 seconds. - Heat mixture over a sauce-
pan of barely simmering
water, whisking vigorously to
incorporate air into mixture. - Whisk until custard is
warm, tripled in volume, and
dragging the whisk across it
leaves a ribbon on the sur-
face, 8 to 9 minutes. Remove
from heat. Serve immedi-
ately, or whisk over an ice
bath until cooled. Spoon over
fresh berries and nectarines.
—F&W
Zabaglione with
Champagne-Glazed
Strawberries
ACTIVE 10 MIN; TOTAL 40
MIN; SERVES 6For this recipe, make the
zabaglione at left using
Champagne or Prosecco
instead of Marsala.1 lb. strawberries, hulled
and thinly sliced
3 Tbsp. granulated sugar
2 cups Zabaglione (recipe
at left)- In a bowl, stir together
strawberries and sugar. Let
stand at room temperature
30 minutes to 1 hour. - Arrange a single layer of
macerated strawberries in
the bottoms of 6 crème
brûlée dishes, and top with
enough zabaglione to cover
(a b o u t^1 / 3 cup). Broil on high
3 to 4 inches from heat until
zabaglione is bubbly and
browned, 2 to 3 minutes.
—F&W
t
ZABAGLIONEZABAGLIONE
VARIATIONS
Zabaglione is a creamy
Italian custard sauce
typically made with
Sicily’s Marsala wine. In
France, it’s known as
sabayon and often made
with Champagne.
Often an ingredient
in tiramisu, zabaglione is
just as good spooned over
berries and peaches, and
garnished with granola.
Or, for a distinctly Italian
experience, spoon it
over small cups of hot
espresso for an elevated
coff ee service.