- Ingredients
- 100g granulated sugar
- 200g Marsala (or dessert wine
- or apple juice)
- 100g water
- 2 whole eggs
- 4 egg yolks
Zabaglione
Zabaglione
This impressive Italian foamy dessert is very easy in the Thermomix and will impress all your friends and dinner party guests. Chefs can also add it to their menus easily, knowing that the Thermomix eliminates the hands-on whisking time usually required for this recipe.
Ingredients
Method
Method
1. Make sure that the Thermomix bowl and butterfly whisk are clean and grease free
2. Fit butterfly whisk onto blade unit. Weigh and add all ingredients into the Thermomix bowl, using the built-in electronic scales
3. Cook and whisk for 8 minutes/ 80°C/ Speed 3 until it is a thick and creamy foam.
4. Pour out immediately into individual small dishes or wide bowl champagne glasses. Serve hot immediately, with a teaspoon and some crisp dessert biscuits
Note: If you wish to serve the zabaglione cool or cold, continue to whisk it for 10 minutes/Speed 4 without heat. This produces a stable foam which will keep for up to 3 hours. Chill in the fridge. This extra whisking is also useful if your guests/customers aren’t quite ready for dessert when the zabaglione is cooked.
Tip: If the zabaglione curdles, as can sometimes happen when the acid in the Marsala wine affects the egg yolks, add 50g iced water and whisk for 20 to 30 minutes/Speed 4 without heat to restore it.
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