The zabaione is the most classic and simple custard in Italy: it's usually served in a cup and accompanied by dry biscuits, or it can be used to make other desserts.
1. Separate the egg whites from the yolks, whisk the egg yolk in a pan along with sugar until the mixture is fluffy and thick cream like consistency.
2. Now add the wine in a thin stream, place the pan into a slightly larger pan filled with boiling water, whisk the mixture for at least 10 minutes.
3. Our zabaione is ready to be tasted alone, or you can use it to make an excellent tiramisu.
4. Serve with biscuits or as an accompaniment.
The smaller pan must not touch the water and the water shouldn't be boiling.
Hi everyone and welcome to the GialloZafferano kitchen, today we'll be preparing together a classic Italian custard: the zabaione. It's a delicate, liquid custard made from eggs and flavoured with fortified wine, such as marsala, vermouth or moscato.