Zabaglione
Time: 45 min Serves: 4-6Adapted from Alton Brown
Ingredients:
6 large egg yolks
1/2 cup sugar
1/2 cup fine Marsala
Pinch kosher salt
1 1/2 cups fresh berries, I used raspberries and blueberries
How To:
1) In a medium saucepan add 1 1/2 cups water. Bring water to a boil and drop down to a simmer.
2) In another glass, heat-tempered, bowl add egg yolks and sugar. Using an electric mixer on high, beat the eggs and sugar for about 5 minutes or until mixture becomes thick and pale yellow. Add Marsala and salt, and continue to beat on low until just mixed.
6 large egg yolks
1/2 cup sugar
1/2 cup fine Marsala
Pinch kosher salt
1 1/2 cups fresh berries, I used raspberries and blueberries
How To:
1) In a medium saucepan add 1 1/2 cups water. Bring water to a boil and drop down to a simmer.
2) In another glass, heat-tempered, bowl add egg yolks and sugar. Using an electric mixer on high, beat the eggs and sugar for about 5 minutes or until mixture becomes thick and pale yellow. Add Marsala and salt, and continue to beat on low until just mixed.
3) Place the heat-tempered glass bowl over the saucepan with the simmering water. The bowl should not touch the water in the saucepan. Continue to beat the egg mixture on medium speed, for about 30 minutes or more. The temperature should reach about 145ºF, and the mixture will be thickened and frothy.
4) The dessert can be served warm, or chilled. If you chill it, it may separate, so stir again before serving. To serve, layer like a parfait, custard, layer with berries, and repeat until evenly dispersed. Enjoy.
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