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Egg yolks, sugar and Marsala wine combine for a flavourful treat
Zabaglione is most flavourful when served warm
The proportions are usually one whole yolk to 15 ml (1 tbsp) sugar and 30 ml (1 fl oz/2 tbsp) Marsala. If you like zabaglione less sweet, replace half of the Marsala with white wine.
Using a copper bowl for zabaglione is ideal because the copper somehow coaxes the eggs to a larger volume. Similar results can be achieved using a simple stainless steel bowl set over a pot of boiling water. You just have to whisk a bit harder.
Recipes and excerpts from In a Pinch by Caren McSherry (Whitecap Books, 2011).
Originally published in BC Home magazine. For monthly updates, subscribe to the free BC Home e-newsletter, or purchase a subscription to the bi-monthly magazine.