Zabaglione with Strawberries
Marsala gives a sweet, boozy flavor to this rich, custard-like sauce. The zabaglione has the best flavor when it is still slightly but you can serve it chilled. Before you get started make sure you read the notes. You will want to find a heat-proof bowl that is wide enough to sit on top of a saucepan.
Servings: 4 servings
Ingredients
- 1 pint strawberries
- 4 egg yolks
- ¼ cup sugar
- ¼ cup Marsala wine
- ⅛ teaspoon vanilla extract
- pinch of salt
Instructions
- Hull and slice the strawberries. Divide the strawberries among four serving dishes (we used wine glasses). Set aside while you make the zabaglione.
- Place a couple of inches of water in a saucepan and bring the water to a very gentle boil.
- Place the egg yolks, sugar, Marsala, vanilla, and salt in a wide, heat-proof bowl. Whisk the egg yolk mixture until it starts to get foamy. Place the bowl over the pot of simmering water (make sure the bowl does not touch the water). Continue to whisk constantly for about 6 to 8 minutes. until the mixture is thickened.
- Remove the mixture from the heat and continue to whisk for about 2 more minutes to cool it down slightly.
- Divide the zabaglione custard into the four serving dishes.
Notes
- Make sure you are ready to whisk the mixture as soon as you add the sugar to the egg yolks. If you let the sugar sit in the yolks for more than a few seconds, the sugar will start to burn the yolks. Be prepared to start whisking right away.
- Check the water in the pot frequently. You don’t want the water to come to a boil. You also do not want the bowl to touch the simmering water. The goal is to heat the zabaglione very gently so you don’t make scrambled eggs.
- Choose a bowl that is large enough for the zabaglione mixture to double in size when it gets whipped.
- When the zabaglione custard is thick enough, it will reach the ribbon stage and leave a ribbon-like trail when you let it fall from your whisk. See the photos in the post for reference.
Nutrition
Serving: 1 | Calories: 139kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 184mg | Sodium: 133mg | Fiber: 2g | Sugar: 17g
