Zabaglione

Ingredients

• 16 large egg yolks (at room temperature)
• 290g (6 tbsp) caster sugar
• 3120ml (½ cup) dry or sweet Marsala wine (or dry white wine, Vin Santo, or prosecco)
• 4Optional for serving: fresh strawberries, raspberries, or sliced peaches
• 5Optional: savoiardi (ladyfinger biscuits) or cantuccini for dipping
• 6Optional: freshly grated nutmeg or dark chocolate shavings for garnish

Instructions

1. 1Fill a medium saucepan with about 5cm of water and bring to a gentle simmer — the water should not touch the bottom of the bowl placed on top.
2. 2In a large heatproof bowl (copper is traditional), whisk together the egg yolks and caster sugar until pale and slightly thickened.
3. 3Place the bowl over the simmering water (bain-marie). Add the Marsala wine and whisk continuously and vigorously with a balloon whisk.
4. 4Continue whisking for 8–12 minutes, moving the whisk in wide circles to incorporate maximum air. The mixture should triple in volume, turn very pale yellow, and leave a thick ribbon trail when the whisk is lifted. The temperature should reach 70–75°C (160–165°F).
5. 5Remove from heat immediately. Serve warm, poured into individual glasses or cups over fresh berries.
6. 6To serve chilled: set the bowl over ice and continue whisking until cool and thick. Spoon into glasses and refrigerate until needed.
7. 7Garnish with a light dusting of nutmeg or a few chocolate shavings. Serve with ladyfingers or cantuccini alongside for dipping.
8. 8Tip: The key is constant whisking and gentle heat — if the mixture starts to scramble, remove from heat immediately and whisk off the heat.