in Dessert Recipes, Italy

Wine foam cream

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Ingredients for 4 servings:

  • 4 eggs, including the yolk
  • 100 g sugar
  • 8 tbsp Marsala (Italian aperitif or dessert wine)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Zabaione

Crack the eggs, separating the egg whites from the yolks. Place the egg yolks in a saucepan, add the sugar, and whisk with an electric whisk until you get a fluffy, almost white cream. Now very slowly and carefully add the Marsala, whisking constantly. Place the pan in a bain-marie over very low heat. Continue stirring, ensuring the heat remains very low; the water should be barely visibly boiling. Stir until the cream begins to bubble, then remove the pan from the heat. Ladle the zabaione into glasses and serve warm with delicate pastries; it can also be served as a warm sauce with ice cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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