Zabaglione
2
Publication: Listener
5/11/2005
Another good accompaniment for warmed strawberries (recipe here) is zabaglione still warm from the bowl. Zabaglione - known as sabayon in French cookery - is a wonderful recipe that is so well-established that almost every book has an identical formula. If you don't have any marsala, a sweet dessert wine is also delicious. The recipe is per person so scale up for the number of people you are cooking for.
Ingredients
| 1 | Egg, yolk |
| 1 Tbsp | Caster sugar |
| 1 Tbsp | Marsala, or sweet dessert wine |
Directions
- Half fill a medium-sized saucepan with water.
- Put the egg yolks and sugar into a bowl and whisk until smooth, using a balloon whisk or hand-held electric mixer. Whisk in the marsala or wine.
- Put the saucepan over the heat until the water is barely simmering, then place the bowl over the water and continue whisking the mixture for several minutes until it is very light and smooth. This will take 5 to 10 minutes.
- While the zabaglione is still warm, serve it in small bowls with warmed strawberries.
http://www.bite.co.nz/recipe/7542/Zabaglione/
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