Today I talk about marsala zabaione (eggnog), a spoon dessert of Italian origin among the most known and appreciated in the world.
Egg yolk, sugar, and fortified wine ( like Marsala) are all you need to create this magical cream with a light yellowish color and a strong taste.
Chocolate shavings may be a good topping but otherwise, I suggest, for the same amount of goodness, a sprinkling of coffee grounds.
It is a widespread preparation both in home cooking and in the kitchens of chefs from all over Europe.
It is found among the grandmother’s recipes, thus evoking memories of childhood.
It can in fact be offered on its own as a spoon dessert, along with crunchy biscuits or even accompanied by a liqueur. it can also be used as a filling in other desserts or cakes.
- 4 egg yolks
- 4 tbsp sugar
- 4 tbsp Marsala wine
- Place the egg yolks, and the sugar in a bowl and mix them with a whisk until the mixture is thick and homogeneous.
- When they are well whipped, thick, and frothy, transfer the bowl to a saucepan full of hot water for cooking in a bain-marie over medium heat so that the water continues to be hot (the water must not boil).
- Add the marsala and continue whipping with the whisk until the cream has thickened and very velvety.
- Remove it from the heat, pour the zabaione cream into the glasses, sprinkle some chocolate shavings, and it is ready to be served ..