Zabaglione is a creamy rich Italian dessert made from egg yolks which are whipped until they are so pale that it’s hard to believe that they started from a bright yellow egg. It’s the dessert we always ordered when we went to Nico’s, an old-fashioned restaurant in Dublin city centre (along with chilled sliced oranges in Marsala wine). Eat it hot or cold.
5 egg yolks
200ml Marsala wine
1. Beat the egg yolks and sugar together until they turn pale yellow.
2. Add the Marsala wine and beat.
3. Transfer the mixture to a bowl sitting on top of a pan of water making sure that the water doesn’t touch the bottom of the bowl. Whisk over a gentle heat until the mixture doubles in volume and coats the back of a spoon.
4. Remove from the heat and divide between glasses or leave to cool.