Zabaglione


This Italian pudding was invented by a happy accident in the 17th century
Zabaglione
when wine was poured into egg custard.
INGREDIENTS
4 egg yolks
4 tbsp caster sugar
8 tbsp Marsala
finely grated zest of 1 orange
8 sponge fingers or biscotti, to serve
METHOD
1 Bring a large saucepan of water to the boil, then lower the heat to simmer.
2 Put the egg yolks, sugar, Marsala, and half the orange zest into a large glass or china bowl
and place on top of the pan of simmering water. Start to whisk immediately, using a balloon whisk.
Keep whisking for 5–10 minutes, or until the mixture is pale, thick, fluffy, and warmed through.
3 Pour into 4 cocktail glasses and decorate with the remaining orange zest; serve immediately
with sponge fingers or biscotti.

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