Zabaglione al Moscato

Zabaglione is one of the best-known Italian desserts, and it is eaten by itself or used as a filling. This delicious recipe, based on eggs, is in nearly every Italian restaurant, both in Italy and abroad. Marsala wine is normally used along with sugar to produce the fluffy consistency. The key to making a good one is to place the bowl of eggs, sugar, and wine over a gently simmering pan of water and to whisk the mixture vigorously the whole time. Elbow grease is a key ingredient.

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Course: Dessert

Cuisine: Italian, Northern Italy

Prep Time: 2

Cook Time: 15

Total Time: 17

Servings:

Author: My Hungry Traveler

Equipment

Large bowl
Larger bowl for ice bath
Whisk

Ingredients

6 large Eggs
6 tbsp Sugar
18 tbsp Italian sweet marsala
6 Amaretto cookies, crushed
4 tbsp Whipped cream
3 tbsp Amaretto liquor or Champagne

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Instructions

Prep - Find a metal bowl (copper best) and unsure it fits over a pot, sinking in an inch-or-two. Fill an even larger bowl with water and ice and place this ice bath in the sink. Heat a few inches of water in the pot and adjust water heat to a gentle simmer. Boil and you'll get scrambled eggs, too low and you'll be whisking until next Tuesday).
Cook - Whisk the eggs, sugar and marsala in the bowl you'll be placing over the pot of simmering water. Create a bain marie by placing the bowl with liquids directly over the pot of simmering water. Whisk vigorously until it becomes thick and frosty. Place bowl in the ice bath to cool. Blend in the crushed cookies, whipped cream and liquor. Refrigerate to cool completely. To serve, spoon into parfait cups or a single serving bowl and surround with more amaretto cookies.

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