This warm Italian dessert was invented by mistake in the 1600s when fortified wine was poured into egg custard.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|4 large egg yolks||grated zest of 1 orange|
|1/4 cups sugar||8 Italian ladyfingers (savoiardi) or biscotti, to serve|
|8 tbsp Marsala|
Bring a large saucepan of water to a boil, then lower the heat to simmer.
Whisk the yolks, sugar, and Marsala with half the orange zest in a large heatproof bowl. Place over (but not in) the simmering water. Using a balloon whisk, whisk constantly for 5–10 minutes, or until the zabaglione is pale, thick, fluffy, and warm.
Immediately divide the zabaglione among 4 glasses. Garnish with the remaining orange zest; serve immediately with ladyfingers or biscotti.
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