Zabaglione

A warm, smooth, and airy mousse that coats the palate. The mixture whitens and swells under the whisk, releasing the woody aromas of Marsala.

• Prep: 5 min
• Cook: 10 min
• Difficulty: Medium
• Calories: 183
• Protein: 7 g
• Carbs: 22 g
• Fat: 5 g

Ingredients

• 4 pc Egg ( yolks only )
• 60 g White sugar
• 100 ml Marsala
• 200 g Strawberry optional ( halved for serving )

Instructions

1. Preparing the water bath

   Heat water in a saucepan. Place a mixing bowl on top without the bottom touching the water. The water should simmer, not boil vigorously.

2. Whisking the yolks

   In the bowl, vigorously whisk the egg yolks and white sugar until the mixture whitens and becomes creamy.

3. Incorporating the wine

   Pour the Marsala in a thin stream while continuing to whisk to fully incorporate it into the mixture.

4. Cooking and emulsion

   Whisk constantly in a figure-eight motion. The cream should double in volume, becoming thick and foamy. When the whisk leaves clear tracks and the foam holds, it's ready.

Chef's tips

• Never let the water bath boil, or you will scramble the eggs.
• The whisking motion must be constant to trap as much air as possible.
• Serve immediately in pre-warmed glasses, as the foam collapses quickly.

Storage

This dessert cannot be stored; it must be consumed immediately after cooking.