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A very yummy Italian Custard, easy and elegant.
Make and share this Zabaglione recipe from Food.com.
- In a double-boiler top, not over water yet, beat egg yolks and sugar until thick and light colored, around 5 min.
- (high speed with an electric mixer.) Reduce speed to medium and beat in Marsala.
- Place mixture over simmering water in bottom of double-boiler, cook beating constantly at medium until fluffy, warm and mounds slightly, around 10 minutes.
- Serve at once or spoon over fresh berries and/or shortcake.