Zabaglione is a light creamy Italian treat made with deliciously sweet Marsala wine.
This dessert is simple to make and can be easily flavored in a variety of different ways. Just add some different liquors like Amaretto di Saronno or Frangelico to enhance this already wonderful dessert.
This Venetian specialty will compliment any Italian dinner. Served in a martini or wine glass topped with fresh raspberries, blueberries or strawberries this dessert will turn your dining table into an elegant masterpiece.
6 to 8 egg yolks
1/4 cup of sugar
1/2 cup of sweet Marsala wine
1 oz. of your favorite liquor (optional)
In the top part of a double boiler or a metal bowl, mix the sugar and egg yolks together using a mixer or whisk until creamy.
Slowly mix in the Marsala and the liquor if desired.
Place on top of a simmering pot of water and whisk until custard is thick.
Make sure the water is not boiling so not to cook the eggs.
Spoon into a glass and top with whipped cream and berries and serve warm.
For a lighter dessert just mix some whipped cream into the custard.
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