Zabaglione

READY IN: 5mins
Recipe by Julesong

This is my all-time favorite dessert. If you've never had it and you're in the Seattle area, go immedately to the 13 Coins Restaurant and try it! Very simple, but unbelievably rich and wonderful. A perfect end to a romantic dinner for two.

Top Review by Izzy Knight

I knew the double boiler my mother gave me would come in handy one day (even though I rarely cook dessert). I made this for hubby and I tonight, we LOVED IT!! I looked at the nutrition facts of this recipe and have been contemplating on whether to make this or not. Boy lemme tell ya, whipping up those yolks is a real calorie burner right there. It definetely takes me more than "5 minutes" to make this, but totally worth it. Yum! I think this is quite a versatile recipe; perhaps the addition of vanilla extract, cinnamon, or lemon zest would work wonders. I will post the results soon! Thank you for sharing this recipe!

Ingredients Nutrition

Directions

  1. Beat the egg yolks and the sugar with a wire whisk until creamy.
  2. Place in the top of a water-filled (about 1. 5") double boiler, over high heat.
  3. Add the Marsala and continue to whip (don't stop whipping, or it will get lumpy!) until the zabaglione thickens- be careful not to overcook it, but you want it to be able to form soft peaks.
  4. (Alternately, if you have a gas stovetop and a round-bottomed copper bowl with a handle, you can beat it over the flame until cooked and frothy.) Pour into a parfait glass (they let it ooze over the rim at 13 Coins, like a volcanic eruption of wonderfully molten custard) and serve hot!

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