Zabaglione

sugar

Marsala

kosher salt

Fresh berries, for serving, optional

Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.

Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt.

Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.

Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.

This was a favorite dessert that my Nonnie would make when I was a child. It came out almost as delicious as hers, even with out the extra kisses added (she said were an important part of the recipe!) I do suggest  that you eat it with in a short time of making it as it can begin to separate if left for more than an hour or two. 

Loved this! So delicious.  I agree with the others that the Marsala should be reduced by half so as to be not so over powering.<br />Will definitely make this again.  It was super easy!

Although Matsala is the traditional liquor, I've used left over white wine and even apple cider with satisfactory results. My northern Italian nonna used to top it with nutmeg and blue berries. 

I make this all the time, but instead of the wine or Grand Marnier (which is what was used when I was in culinary school) I use equal amount of Apricot Nectar.  No alcohol so all guest friendly and a tasty dessert.  I layer with fresh berries and let sit in refrigerator for the afternoon.  Dessert is ready!!!<div><br /></div>

Question: Sweet or dry Marsala? (Haven't made it yet so the rating is moot.)

I halved the recipe for the two of us and it was perfectly balanced ... rich and creamy yet light and not too sweet. I just wish I had had some fresh berries to go with it! I used a hand wisk and my arm is tired but it worked well. <div><br /></div><div>You can use whatever wine or liqueur you want but don't call it zabaglione when you do.</div>

The flavor of the Marsala is far too overpowering.  I used 1/4 cup and still found it to be far too dominant a component in the dessert.  Maybe you need to use a $25+ bottle of Marsala.  Next time I will use 1/5th of a cup of Italian Moscato or a white port and 1/5th a cup of heavy cream.

Awesome!! I didnt have Marsala so I used Kaluha...very tasty and very easy to make!!

First, one reviewer called in Sabayon, this is the French word for the same dessert as Italian Zabaglione.  I have made Zabaglione many times in a copper Zabaglione (bowl shaped pan with a whisk, Alton's recipe sounds so much easier using the electric mixer.  The only thing I would caution people is to keep the water at a low simmer and not rush finishing the dessert,Continue beating until it is thick and creamy. If the dessert is completed too quickly,enough alcohol will not "burn off" and it will taste too strong !  Bev Cooks

zabaglione

Prep Time: 30 minutes

Cook Time: 15 minutes

Total: 45 minutes

Servings: 9

Cost: $2.08 /serving

Author : Alton Brown

Ingredients

Instructions

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