Tonight we made zabaglione, a frothy, creamy, custard-like Italian dessert. I wish I had gotten a better photo, but there was barely a spoonful left by the time I got around to it. All it takes are two, maybe three ingredients, a little preparation and presto! a fast and delicious dessert in no time. Perfect for those last minute emergencies, like surprise company, when you’re low on supplies, or whenever your sweet tooth gets the best of you. This recipe is based on one from Essentials of Classic Italian Cooking by Marcella Hazan.
4 egg yolks
1/4 cup granulated sugar
Whip the yolks and sugar together with a whisk or an electric mixer (my preference) over a double boiler. I just put a smaller pot into a bigger pot filled with gently simmering water. I added maybe a teaspoon or two of Marsala, but the directions from the cookbook said you can add up to 1/2 cup. The Marsala can be omitted when serving to children. Continue to beat the mixture, about 10 minutes, until it swells and forms soft, almost elastic mounds. Pour into dessert cups and serve warm. Makes two servings.
Our Italian friend, Alex, says that he doesn’t cook his version of zabaglione, that he simply beats the yolks and sugar until it becomes soft, foamy and thick. He also doesn’t add Marsala because he doesn’t like the taste. We ate our desserts warm, spooned out of ceramic cups, but it would also be perfect poured over fresh fruit or simple cakes.