Zabaglione Classic Recipes

Steps:

• Have ready an instant-read thermometer in a cup of hot water. In a metal bowl with a whisk or a hand-held electric mixer beat together all ingredients until combined well. Set bowl over a saucepan of barely simmering water and beat mixture until tripled in volume and thermometer registers 140°F, about 5 minutes. To ensure that eggs are cooked, beat mixture 3 minutes more.
• Serve zabaglione immediately.

Steps:

• Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.
• Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt.
• Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.
• Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.

Steps:

• Whisk yolks and sugar in a medium glass bowl until creamy, about 5 minutes.
• Set bowl over a pan of barely simmering water. Add Marsala; whisk until mixture almost doubles in volume, about 15 minutes, scraping down sides of bowl as needed. Serve with pepper cookies.

Steps:

• Measure the ingreadients into the top of double boiler and place over boiling water. Beat constantly with a rotary beater until mixture tickens and mounds like whipped cream.
• Remove from heat.
• Serve hot or chilled in tall parfait glasses alone or as a topping for sponge cake or canned fruit.