Zabaglione Christmas dessert

Recipe from: 2009

Ingredients 5
Servings 1
Minutes 20 minutes


Serving Change
  • 6
    free range farm egg yolks- at room temperature
  • the zest of one lemon
  • 6
    vanilla castor sugar
  • half wine glass
    Marsala wine - to taste
  • Ammareti biscuits


20 minutes
In a bowl separate the egg yolks and whites (the whites could be used to make meringues or added to an omlette)

add the sugar and beat using a hand mixer until white and fluffy and doubled in size add the vanilla and slowly add the marsala wine - about a capfull at a time.

I like mine quite boozy - so generally add about half a white wine glass of marsala to get the party and guests a rocking and a rolling!!

Pour into martini glasses and decorate with a biscuit and some lemon zest and serve immediately.

For the hot version of this Italian Christmas classic - place the eggs and sugar in a double boiler - making sure that the bowl does not touch the simmering water - and prepare as above.

To view Janice Tripepi's blog click here.

Read more on: festive  |  eggs  |  recipes

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