COOKIES on the DR. OETKER website

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

6 Portions

Medium 20 Minutes



For the recipe  Zabaglione

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)




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.

1 portion = 71g

Nutritional Information for the recipe Zabaglione

Per Serving Per 100 g / ml
Energy 837 kJ
200 kcal
1235 kJ
295 kcal
Fat 6.14 g 9.03 g
Carbohydrate 30.09 g 44.25 g
Protein 3.86 g 5.67 g