Zabaglione #7

Yield: 4 Servings

Measure Ingredient
6 \N Egg yolks
⅓ cup Sugar; or to taste
1 pinch Salt
½ cup Marsala wine (see note)

From: rme1@... (Renee)

Date: Thu, 5 Aug 1993 12:46:28

It is spelled zabaglione. It is also called Sabayon.

NOTE: Or other wine or spirit (eg. sherry, Madeira, vermouth, sparkling or dessert wine) or combine wine with a spirit such as bourbon, rum, or Calvados, or other brandy, or add a favorite liqueur such as praline or Frangelico. Citrus juice and zest, vanilla, or ground ginger or other spices may be added along with the wine.

In a round-bottomed copper zabaglione pan or the top pan of a double boiler, bombine the egg yolks, sugar and salt. Using a wire whisk or hand-held mixer, beat until the eggs are pale and creamy, about 3 minutes.

Slowly whisk in the wine.

Place over gently simmering (not boiling) water. Continue to beat constantly until the custard is thick and doubled in volume, 5 to 8 minutes; it should just hold its shape. Spoon into stemmed glasses or pour into custard cups and serve warm. Makes 4 servings.

VARIATIONS: For a lighter custard, beat 6 egg whites until stiff peaks form. Fold them into the warm custard just before serving.

For a cold dessert that holds its shape, remove the warm custard from the heat and place the pan in a bowl of ice cubes to cool rapidly. beat 2 cups heavy (whipping) cram until it holds its shape. Using a rubber spatula, fold the whipped ream into the custard. Cover and chill or freeze. Remove from the freezer a few minutes before serving.

Serve with fresh beries, sliced peaches or nectarines, poached pears, or candied fruits. Or offer biscotti or other cookies for dipping into the custard.



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