Zabaglione is an elegant Italian dish that has three major advantages: It is easy to prepare, it requires few ingredients and makes an impressive dessert, even on a week night. I like to top french toast and berries with zabaglione or toss it with some fresh fruit for a quick, tasty appetizer or dessert.
Warm and Creamy Zabaglione
- 4 tbsp of Marsala wine
- 4 tsp of sugar
- 4 egg yolks
THE TO-DO:
1. In a double boiler, or a glass bowl atop a pot with a few inches of water, whisk together the Marsala wine (I simply use the cooking kind from the grocery store), sugar and egg yolks. Briskly whisk to keep the eggs from scrambling and continue until your custard is thick and creamy. Don't lose heart, because it takes a few minutes, but the creamy, delectable end result is well worth it.
What is your favorite way to eat Zabaglione? Please tell us at the Blissfully Domestic social network!
Kelly Buddenhagen enjoys creating elegant yet simple dishes, usually with a baby on her hip (meaning working the mixer and picking out egg shells all with one hand). Find more ways to enjoy food, home and family at her blog The Barefoot Mama.
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