This zabaglione is different because it incorporates cream. I have viewed other recipes and this varies a lot. Serve chilled with fresh fruit of your choice. To make sure zabaglione is the right consistency, run the whisk through and see that it falls in a steady stream standing on itself as it lands in the bowl.
Ingredients
- egg yolks: 7 piece
- Marsala wine: 0.5 cup
- white sugar: 0.33333 cup
- heavy cream, whipped to stiff peaks: 1 cup
Metric Conversion
Stages of cooking
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Fill a large saucepan with several inches of water, and bring to a boil over high heat. Reduce the heat until the water maintains a strong simmer. Place the egg yolks, Marsala wine, and sugar into a metal mixing bowl. Place the bowl over the simmering water. Beat constantly with a wire whisk until the zabaglione turns pale yellow and thickens to the consistency of softly whipped cream.
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Scrape the zabaglione into a clean mixing bowl and set over ice, stirring occasionally until cold. Once cold, fold in the whipped cream.
