Zabaglione

6 Portions

Intermediate

20 minutes

This light and creamy custard treat, will appeal to everyone’s sweet tooth!

Recipe Ingredients

How to Prepare

Recipe Ingredients

To make the Zabaglione

50 g

Amaretti Biscuits (2oz, crushed)

Egg Yolks

Dr. Oetker Vanilla Pod (Cut length ways and seeds scraped)

130 g

Golden Caster Sugar (4 ½ oz)

100 ml

Marsala wines (3 ½ flo.oz)

Hints

1 portion = 71g

How to Prepare:

Prep:

20 minutes

Put the egg yolks, vanilla seeds and sugar in a large bowl over a pan of just simmering water.

Using an electric hand whisk, whisk the yolks, sugar and vanilla seeds together for about 15 minutes, until the mixture is pale, thick and voluminous. It should have nearly tripled in volume.

Gradually whisk in the Marsala wine and then remove from the heat. Continue to whisk until the Zabaglione has cooled slightly.

Divide the Zabaglione between 6 x 250ml dessert glasses or tumblers and sprinkle with crushed amaretti biscuits to serve.

Tips

1: Courtesy of Dr. Oetker Frozen

2: Unsure <a href="https://www.oetker.co.uk/inspiration/tips-and-tricks/t/what-to-do-with-leftover-egg-yolks">What to Do with Leftover Egg Yolks</a>? Don't let them go to waste! Read our guide on recipes you can include them in and how to store them.

Additional Information

Know a little more

Nutrition Information