"Mum used to make zabaglione for us as children before sending us off to school" says Melbourne chef Guy Grossi. "It gives you a little kick of energy, and the marsala adds some zing." This Italian custard makes a nice, light dessert and takes only minutes to prepare.
- 4 egg yolks
- 100 g caster sugar
- 125 ml (½ cup) marsala
- 125 ml (½ cup) white wine
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Whisk the ingredients together in a large bowl. Place the bowl over a saucepan of simmering water and continue to whisk for about 10 minutes or until warm, expanded in volume and forming soft peaks. Pour into glasses and serve.