Traditional Italian Dessert Zabajone

As with all dishes from Piedmont this Traditional Italian zabajone recipe requires you to use authentic local ingredients to achieve the results you want, the best of these are available through my site.

Zabajone Ingredients:

Eggs,

sugar,

Marsala wine,

Maraschino or other light- coloured liqueur,

sponge fingers.

Preparation

Zabajone is a kind of syllabub. It is made with Marsala and Maraschino, or Marsala and yellow Chartreuse.

Calculate the quantities as follows:

For each person: three egg yolks, three teaspoonfuls of castor sugar, and a wine glass of wine and liqueur mixed.

Whip up the yolks of the eggs with the sugar, then gradually add the wine. Put this in a bain-marie, and stir until it has thickened to the consistency of a custard. To avoid disaster ensure that it does not boil.

Serve hot in custard glasses with sponge fingers.

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