A simple, three ingredient Italian dessert made with egg yolks, liqueur and sugar. Use your favourite liqueur - it's up to you!
2 people made this
6 egg yolks
75ml liqueur (Marsala, Port, Madera, Vin Santo, Moscato or Rum)
120g caster sugar
Method Prep:10min › Cook:15min › Ready in:25min
Put the yolks and sugar in a heatproof bowl and beat with a whisk until pale and fluffy. It would be best to use an electric whisk.
Add the liqueur a little at a time and continue beating the yolks with the whisk. When the cream is mixed well, place the bowl over a pan of simmering water, ensuring the bowl does not touch the water.
Continue mixing with a whisk for 15 minutes. The cream will be fluffy and thick. Serve the zabaione hot.
You can use any type of liqueur so each time you make this dessert, it can taste like a new recipe.