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Export 2 ingredients for grocery delivery
Step 1
Place the yolks in a stainless steel bowl and add the sugar. Mix with a hand whisk until the sugar is dissolved and the yolks cream begins to thicken.
Step 2
Place the bowl on the saucepan with the hot water and continue to beat the egg cream with the whisk. IMPORTANT: the water must be very hot but it must NOT boil nad the bowl with the egg cream must NOT touch the hot water: it must remain raised.
Step 3
After about 3-4 minutes, add slowly the Marsala wine. Mix everything together, keeping whisking until it reaches a puffy full-bodied consistency. It will take about 10 minutes in total.
Step 4
You can serve your Zabaglione immediately, hot and creamy. Pour it into small glass bowls and enjoy it with Savoiardi or other cookies.
Step 5
If you want to enjoy a cold Zabaglione cream, here what you have to do: place the bowl with the Zabaglione on top of a bowl with ice cubes. Mix gently for a couple of minutes. In this way it cools down quickly remaining a creamy puffy dessert.
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