Risotto
37 min · 753 kcal · Italian
Zabaione
The classic Piedmontese custard of egg yolks, sugar and Marsala, whisked over simmering water until it triples in volume and falls from the whisk in warm, foaming ribbons. Served straight away in a glass with savoiardi for dipping.
Instructions
- Bring a small saucepan of water to a bare simmer over low heat, the surface should just tremble, with no rolling bubbles. Choose a round-bottomed heatproof bowl, ideally copper or stainless steel, that sits in the rim of the pan without its base touching the water.
- Put 2 egg yolks and 30 g caster sugar in the bowl, off the heat, and whisk hard with a balloon whisk for 2-3 minutes until the sugar has dissolved and the mixture is pale, thick and falls in a ribbon from the whisk.
- Whisk in 45 ml dry Marsala a little at a time, so the mixture stays smooth and emulsified rather than splitting into a thin liquid.
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364kcal
14gprotein
46gcarbs
14gfat
1gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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