Zabaglione

Instructions

1. Step 1

   Fill the saucepan with enough water to sit below the bowl, then bring it to a gentle simmer over low heat.

   Cookware: saucepan — low heat

2. Step 2

   Whisk the room-temperature egg yolk, sugar, and Marsala wine together in the heatproof mixing bowl until smooth and lightly foamy.

   Ingredients used: 108.0 gr Egg Yolk, 90.0 ml Marsala Wine, 75.0 gr Sugar

   Cookware: heatproof mixing bowl, whisk

3. Step 3

   Set the bowl over the simmering saucepan without letting its base touch the water, and whisk constantly for 8 minutes. Continue until the zabaglione is pale, thick, steaming, and falls from the whisk in a ribbon that briefly holds its shape.

   Cookware: heatproof mixing bowl — over simmering water, saucepan — low heat, whisk

4. Step 4

   Remove the bowl from the saucepan and serve the zabaglione warm immediately from the bowl.

   Cookware: heatproof mixing bowl