Zabaglione for Beth Y

[Ohioan]

I posted one version of zabaglione on an earlier thread, but I can't remember where, so here's my Tried And True recipe for this scrumptious custardy dessert:

6 egg yolks
6 tsp sugar
6 tsp marsala wine

Beat the egg yolks with the sugar in the top of a double boiler (or in a glass bowl that you'll put over a pot of boiling water) until the mixture is lemon-colored and thick. Then beat in the marsala. Place over simmering water, and keep beating like crazy until the mixture thickens to the consistency of whipped cream. Don't let it boil.

You can eat this warm or chill it for later. Figure on three egg yolks per two people for a small portion -- so this recipe is for four.

Enjoy!
Phoebe

[Beth Y]

Ohioan, thanks for the post (We were at the beach this weekend and I just got it). Can't wait to try it!

[Nanci]

I made Phoebe's recipe last night. I chilled it in preparation for a dinner party this evening. This morning when I checked on it, it had separated into foam and yellow liquid. Any ideas or suggestions? Do I start over or attempt to rebeat it over a double boiler.


Help!!!!!

[Ohioan]

Nanci, zabaglione does tend to separate when it stands around for a long time. Normally, a re-beating will combine and fluff it up again. I think you can even do it cold, especially if you use an immersion blender instead of a whisk, but a few moments in a double boiler won't hurt -- unless you heat it too long, in which case you may get marsala-flavored hard-boiled eggs. :p At any rate, do the re-beating shortly before you serve the zabaglione, or it may wind up separating again.

Cheers,
Phoebe