From the EFK recipe collection
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Yield
- 4 servings
Let’s get cooking
Ingredients
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Directions
- Bring 1 to 2 inches of water to a gentle simmer in a saucepan. Choose a heatproof bowl that will sit over the pan without touching the water.
- Whisk the egg yolks, sugar and salt in the bowl until the mixture becomes lighter in color and slightly thickened. Gradually whisk in the Marsala.
- Set the bowl over the simmering water and whisk constantly, scraping around the sides and bottom, until the zabaglione is thick, foamy and falls from the whisk in ribbons, about 8 to 10 minutes. For EFK food safety, continue until the mixture reaches at least 160°F.
- Spoon immediately into 4 dessert cups. Serve warm on its own or with berries or crisp cookies.
Equipment
Medium saucepan; heatproof mixing bowl; balloon whisk; instant-read thermometer; 4 dessert cups
Food safety & storage
This recipe contains egg yolks. Cook the custard to at least 160°F while whisking continuously. Marsala is cooked but some alcohol may remain. Serve promptly or cool rapidly and refrigerate at 40°F or below.
View this recipe on the original EFK website ↗