ZABAGLIONE

This authentic Italian Zabaglione is a classic dessert made with just three ingredients: egg yolks, granulated sugar, and Marsala wine. Though simple, this recipe requires very fresh eggs and a bit of whisking skill to achieve the perfect foamy cream. Also known as Zabaione or Zabajone, this ancient Italian treat is traditionally served in small cups with Savoiardi biscuits or fresh seasonal fruit. It makes a nutritious snack or a delightful dessert on cold winter evenings.

Ingredients:

• 75g granulated sugar
• 4 egg yolks
• 75ml Marsala wine
• Savoiardi biscuits for serving

Method:

1. Place the yolks in a stainless steel or copper bowl and add the sugar. Meantime, put a saucepan with a little water on low heat.
2. Mix eggs and sugar with a hand whisk or an electric whisk at low speed, being very careful. Keep whisking the egg yolks with the sugar until the sugar is dissolved and the yolk's cream begins to thicken.
3. Place the bowl in the saucepan with the hot water and continue to beat the egg cream with the whisk. The water must be very hot, but it must NOT boil. The bowl with the egg cream must NOT touch the hot water; it must remain raised.
4. After about 3-4 minutes, slowly add the Marsala wine. Mix everything together and keep whisking until it reaches a puffy, full-bodied consistency. It will take about 10 minutes in total.
5. Zabaglione is ready when the whisk leaves a "footprint" in the mixture, and when, raising the whisk, you drop a fairly solid trail, as a ribbon, on the surface of the mixture. If you have a Kitchen thermometer, you can check that the temperature is around 85°C. The cream must NOT cook or boil, but just be warm.
6. You can serve your Zabaglione immediately, hot and creamy. Pour it into small glass bowls and enjoy it with Savoiardi biscuits.

This dessert will go well with a delicious creamy espresso or even a hot chocolate. 

Buona cucina!