The warm, wine-scented froth we call zabaglione may be the only dish made of whipped egg yolks. I don’t know of another. Because egg yolks harden quickly over strong heat, it is easier to make zabaglione off direct heat in a double boiler, as in the instructions that follow. If, however, you know how to control this kind of cooking, you can do it directly over the flame, possibly using the traditional round-bottomed, unlined copper zabaglione pot.
|¼||cup granulated sugar|
|½||cup dry Marsala|
The egg-yolk mixture increases considerably in volume as you heat it and cook it. If your double boiler is not a large one, you’d be better off improvising one by putting one good-size pot into a larger one that contains simmering water. There are trivets made especially to support the inner pot (a useful gadget to own), but you can use any small metal trivet for the purpose.
Variation: Cold Zabaglione with Red Wine
Substitute 1 cup dry red wine, such as Barolo or Barbaresco, for the 1/2 cup Marsala. Spoon the finished zabaglione into individual serving cups and refrigerate for 4 to 6 hours before serving.
Related article: Zabaglione love
This content is from the book Essentials of Classic Italian Cooking by Marcella Hazan.
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