Zabaione (or zabaglione – either way pronounced “dza-bah-YO-neh”) is a boozy, creamy egg custard.
Minimum working amounts (~2 people):
Two egg yolks
1.5 oz sugar
6 tbsp marsala or other sweet wine
In an oven-safe bowl, whip the egg yolks and the sugar until uniform and light. (Yolks don’t foam up as well as whites, but they do to some extent). When ready, pour in the marsala 1 tbsp at a time and continue mixing. Add each spoonful after the previous one has been fully incorporated.
Heat up the mixture using the double-boiler (a.k.a. bain-marie) technique, i.e., boil some water in a saucepan and place the oven-safe bowl on top. This will ensure gentle and uniform heating.
Keep gently mixing and occasionally whipping until the egg has stiffened, resulting in a thick uniform cream. Use as a dessert garnish or serve as a standalone dessert, possibly with whipped cream.
