Delia

Zabaglione

I have to admit that the classic way of making this is in a bowl fitted over barely simmering water – which does take 20 minutes' whisking; so for busy people like us, adding a level teaspoon of cornflour means you can whisk it over direct heat without it splitting and you won't know the cornflour is there.


Serves 4

This recipe is taken from Delia Smith’s Complete Cookery Course, Delia Smith’s Complete Illustrated Cookery Course and How to Cook Book Three.

Zabaglione
Ingredients
 4 large egg yolks
 1 level tablespoon light muscovado sugar
 1 level teaspoon cornflour
 5 fl oz (150 ml) Marsala

Method

Begin by putting the egg yolks in a medium-sized bowl and then add the sugar and the cornflour. Now, using an electric whisk (or hand whisk if you are feeling energetic), whisk everything together until light and fluffy – about 3 minutes – then pour in the Marsala a little at a time and keep whisking until smooth.

Next, pour this mixture into a medium-sized saucepan and put over a low to medium heat. Keep whisking the mixture all the time until it thickens, which will take about 5-10 minutes (depending on whether you use a hand or electric whisk). When it has thickened, it should be light and foamy. It is best served warm fairly soon after making it, and is divine served with a fruit compote.

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