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Zabaglione — fluffy egg yolk cream with Marsala
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Source: https://recipheon.com/en/recipes/desserts/zabaglione-fluffy-egg-yolk-cream-with-marsala
About this recipe
Zabaglione, also called zabaione, is an Italian dessert of egg yolks, sugar and Marsala wine, whisked gently over heat into a light, thick foam. It needs no milk, cream or starch: its creamy texture comes from yolks warmed slowly and whisked without stopping. A bowl set over gently steaming water helps control the heat and keep the eggs from curdling. The finished cream should be pale and fluffy, falling from the whisk in a broad ribbon that stays on the surface briefly. This version uses semidry Marsala, keeping the wine flavor distinct without making the dessert overly sweet. Serve it immediately, still warm, in four small dessert cups. The foam loses volume over time, so leave preparation until just before serving. Brief heating does not remove all the alcohol from the wine.
Ingredients
Cream for four small servings
6 yolks from size M eggs, about 108 g without whites or shells; save the whites for another dish
80 g fine white sugar
100 ml semidry Marsala Fine DOC wine with about 17% alcohol, without added egg; measure the volume and do not automatically substitute 100 g wine
Steps
Choose a metal bowl and a saucepan on which it will sit securely. Pour about 2–3 cm water into the saucepan so the bottom of the bowl does not touch it. Remove the bowl, heat the water until steaming and simmering very gently, then reduce the heat to its lowest setting. Prepare four small dessert cups or teacups holding about 120–150 ml. The water is only for heating; do not pour it into the cream.
Separate six yolks from their whites and weigh about 108 g yolks alone into the prepared bowl. Add all 80 g fine sugar and immediately begin beating with a hand whisk. Whisk vigorously for about 2–3 minutes, until noticeably paler and slightly fluffy. Do not leave unmixed yolks under a layer of sugar. Do not add the whites to the dessert.
AI-generated Measure 100 ml Marsala in a measuring cup. Pour it into the yolks in a thin stream, whisking all the time until the liquid is fully incorporated. The mixture will initially become thinner; it will thicken as you continue whisking over steam. Do not boil the wine separately and do not add an extra portion when serving.
Set the bowl over the saucepan of gently steaming water, checking again that the bottom does not touch the water's surface. Whisk without stopping for about 8–10 minutes, reaching the bottom and edges of the bowl. The water should move only very gently, and the cream must not boil. The mixture should gradually grow in volume, thicken and turn into a smooth, pale foam. If the steam becomes too strong or the mixture thickens faster around the sides than in the center, briefly lift off the bowl, keep whisking and reduce the heat before putting it back.
AI-generated Stop heating when the cream is clearly thick, fluffy and smooth, without a liquid layer at the bottom. A lifted whisk should leave a broad ribbon whose trail remains on the surface briefly. Do not stop simply because the first large foam bubbles appear. Take the bowl off the steam and whisk for about another 30–60 seconds to stop strong heating from the hot metal. Do not wait for boiling or lumps of curdled yolk to appear.
AI-generated Immediately divide all the warm cream evenly among the four prepared dessert cups, scraping it from the sides of the bowl. Serve without extra cream, fruit, cookies or sprinkles. Zabaglione is best eaten straight after preparation, while light and fluffy; do not make it ahead to stand on the table for a long time. The dessert still contains alcohol because brief whisking over steam does not guarantee that it all evaporates.
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