This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
1. In a heat-safe bowl set over barely simmering water, combine the egg yolks, sugar, and Marsala. Whisk constantly until the mixture is thick and glossy, 5 to 7 minutes.
Step 2
2. Serve at once as a warm custard with cookies or fruit.
Serving Suggestion:
Step 3
For a cold dessert, transfer the bowl of cooked zabaglione to an ice bath and stir occasionally until the mixture is cool. Transfer to the refrigerator and chill completely, about 1 hour. Whip 1 cup of heavy cream to medium peaks and fold the whipped cream into the zabaglione. Spoon into molds or glasses and serve as a mousse.
