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Recipes

Zabaglione

6 Portions
Intermediate
20 minutes
This light and creamy custard treat, will appeal to everyone’s sweet tooth!
Recipe Ingredients
How to Prepare
To make the Zabaglione
50 g
Amaretti Biscuits (2oz, crushed)
8
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
1 portion = 71g
Prep:
20 minutes
1

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

2

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.

3

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

4

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

Tips
Courtesy of Dr. Oetker Frozen
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Recipe Ingredients

To make the Zabaglione
50 gAmaretti Biscuits (2oz, crushed)
8Egg Yolks
Dr. Oetker Vanilla Pod (Cut length ways and seeds scraped)
130 gGolden Caster Sugar (4 ½ oz)
100 mlMarsala wines (3 ½ flo.oz)

Buy the Products

1

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

2

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.

3

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

4

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

Tips

  • Courtesy of Dr. Oetker Frozen