Zambione Marsala
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: ZABAIONE MARSALA
Categories: Italian, Desserts
Yield: 4 servings
4 Egg yolks
1/3 c Sugar
1/2 c Sweet Sicilian Marsala
- such as Florio or
- Pellegrino
Cinnamon
Try substituting other wines (or liqueurs) for the Marsala; a
combination of strong coffee and brandy also makes a flavorful, though
not traditional, Zabaione. BRING A QUART OF WATER to a simmer in a small
saucepan. Place the egg yolks in a heat-proof bowl and whisk by hand until
liquid. Whisk in the sugar in a stream, then the Marsala. Regulate the heat
under the pan so that the water simmers gently, then place the bowl over the
pan so that the bottom of the bowl is above the surface of the water. Whisk
vigorously; the
Zabaione will begin to absorb air fairly quickly. Continue whisking for
a total of 4 minutes, until the Zabaione is very aerated and thickened. Pour
into stemmed glasses, dust with a dash of cinnamon and serve immediately.
Though not traditional, you may wish to serve the Zabaione cool: After
whisking until thickened, continue whisking by hand, with a hand mixer set at
medium speed, or in a heavy-duty mixer fitted with the whip, until the
Zabaione is cool.
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