Zabaglione

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.

Zabaglione

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    Ingredients

    4 large egg yolks grated zest of 1 orange
    1/4 cups sugar 8 Italian ladyfingers (savoiardi) or biscotti, to serve
    8 tbsp Marsala

    directions

    Prep: 5 min Total:
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    • 1

      Bring a large saucepan of water to a boil, then lower the heat to simmer.

    • 2

      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.

    • 3

      Immediately divide the zabaglione among 4 glasses. Garnish with the remaining orange zest; serve immediately with ladyfingers or biscotti.

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