Zabaglione

Instructions

1. Step 1

   Fill the saucepan with about 3 cm of water and bring it to a gentle simmer over medium heat. Set the heatproof bowl over the saucepan without letting its base touch the water.

   Timer: 3 min (fixed)

   Cookware: Heatproof Bowl, saucepan

2. Step 2

   Remove the bowl from the saucepan. Add the egg yolks and sugar, then whisk until pale, thick, and smooth.

   Timer: 3 min (fixed)

   Ingredients used: 6.0 piece Egg Yolk, 100.0 gr Granulated Sugar

   Cookware: Heatproof Bowl, whisk

3. Step 3

   Gradually whisk in the Marsala wine until the mixture is uniform.

   Timer: 1 min (fixed)

   Ingredients used: 120.0 ml Marsala Wine

   Cookware: Heatproof Bowl, whisk

4. Step 4

   Return the bowl to the saucepan and whisk continuously over the gently simmering water until the zabaglione triples in volume, holds soft ribbons, and reaches 71°C.

   Timer: 8 min (fixed)

   Cookware: Heatproof Bowl, instant-read thermometer, saucepan, whisk

5. Step 5

   Remove the bowl from the heat, whisk for 30 seconds, and immediately divide the warm zabaglione among serving glasses.

   Timer: 1 min (fixed)

   Cookware: Heatproof Bowl, Serving Glasses, whisk