- 4 egg yolks
- 2 tablespoons of sugar
- ⅓ of a cup of marsala
- Whisk the egg yolks with the sugar until the mixture is soft, frothy and light
- Add Marsala (you can also try variations with Vinsanto, Moscato, or rum)
- Place in a pot within a pot half-filled with boiling water (what we call “a bagnomaria”) over low heat, and continue to beat with the whisk (don’t stop!) until obtaining a soft and fluffy cream for about 5 minutes.
- Move away from the heat and let the cream cool
If serving to pregnant women or children after step 2 you can heat for 3 minutes at 80° celsius (176° F) and then whisk until it cools down to room temperature. This step will pasteurize the eggs and at the same time, the cream will be slightly more dense making it great to serve cold and added to ice cream or cakes.
Zabaione can be kept in the refrigerator for 3-4 days. Before using it you will need to work it for a few moments with a whisk