Easy Zabaglione Recipe
I have to tell you, this Zabaglione is like a little piece of Italian heaven that landed right in my kitchen. With just egg yolks, sugar, and a splash of Marsala wine, you get a dessert that’s both stunningly simple and unbelievably luxurious. It’s a sweet reminder of how the simplest recipes can bring the most joy and comfort, especially when shared with loved ones Begin by filling a saucepan with a couple of inches of water. Keep the heat medium-low, ensuring the water is gently simmering, not boiling. In a separate, heatproof bowl, combine your egg yolks and sugar. Whisk them until they’re well mixed and start to lighten in color. Then, stir in the Marsala wine and a pinch of salt. Now, place your bowl over the simmering water. Keep whisking the mixture consistently. You’re looking for a thick, creamy texture that forms ribbons when lifted. It should take around 10 minutes, but trust your instincts over the clock. Once your Zabaglione is ready, pour it into your favorite serving glasses or dishes. Garnish with fresh berries and a mint leaf for an extra touch of freshness and color.
Storage
Zabaglione is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Unfortunately, I don’t recommend freezing for this dish, as the texture can become grainy and lose its silky smoothness when thawed.
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