- 9 egg yolks
- 9 tablespoons caster sugar
- 225 ml Marsala wine
- Summer Fruits
- 8 Savoyard biscuits
Summer Fruit Zabaione
Ingredients
Method
Quarter fill a medium saucepan with cold water
and heat to a steady simmer.
Combine the egg yolks and sugar in a glass
bowl and place over the simmering water, stir-
ring constantly, until the mixture thickens
slightly.
Stirring more vigorously, trickle in the Marsala
and then, using a handheld whisk, beat the
mixture until it is pale gold in colour and thick
and creamy.
Serve immediately in 4 glass dishes or bowls
with mixed summer fruits at the bottom of each
dish and a couple of Savoyard biscuits on the
side.
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