Zabaione

Yolks, sugar and marsala whisked over water until they treble in volume.

Egg. Vegetarian, but not vegan — contains egg.

Ingredients

• 6 egg yolks
• 120 g caster sugar
• 120 ml dry marsala
• a pinch of salt

Method

1. Whisk the yolks, sugar and salt in a wide metal bowl until pale, before any heat at all.
2. Whisk in the marsala.
3. Set the bowl over a pan of BARELY SIMMERING water, not touching it, and whisk continuously. Use a balloon whisk and keep the whole surface moving.
4. IT TREBLES IN VOLUME OVER ABOUT 8 MINUTES and comes up to around 72C, thick enough to hold a ribbon on the surface for a second. Above 80C the yolks scramble and there is no way back.
5. THERE IS NO BROTH AND NO BUTTER IN THIS. Ginestrata uses the same yolks and the same marsala and is a savoury soup; this is a foam of three ingredients and nothing else.
6. Serve it warm, immediately, in glasses — it begins to collapse within minutes.
7. For a cold version, whisk it over iced water until cool and fold in whipped cream, and it will hold for an hour.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes