Zabaione ( liquid egg custard ) original Italian recipe

The zabaione is the most classic and simple custard in Italy: it's usually served in a cup and accompanied by dry biscuits, or it can be used to make other desserts.
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Hi everyone and welcome to the GialloZafferano kitchen, today we'll be preparing together a classic Italian custard: the zabaione. It's a delicate, liquid custard made from eggs and flavoured with fortified wine, such as marsala, vermouth or moscato. Let's see together what we need to make the zabaione:
• 8 tbsp (100 ml) of fortified wine, I've chosen the moscato
• 8 tbsp (160 g) of sugar
• 8 yolks
Let's make together the zabaione.
First of all, separate the egg whites from the yolks, since we'll use only the yolks. Then put them in a pan, if you have it use a pan like this, with a round bottom, otherwise you can use any other you have at home... add the sugar and whisk everything with a beater until you have a fluffy thick cream... then we'll add the chosen liqueur.
Here we are, as you can see the mixture is white and foamy, so we can add the chosen wine in a thin stream.
After adding the fortified wine, place the pan into a slightly larger pan filled with boiling water. The smaller pan must not touch the water and the water shouldn't boil anymore. Then whisk the mixture for at least 10 minutes more.
Our zabaione is ready to be tasted alone, or you can use it to make an excellent tiramisu. From Sonia and Giallozafferano, bye bye and see you next videorecipe.

Category:

Howto & Style

Tags:

• egg
• custard
• liquid
• fortified wine
• sugar
• yolk
• biscuits
• cookies
• sauce
• whisks
• Italian
• recipe
• giallozafferano
• yellowsaffron

[showhaa]

Hi Sonia dear,,, if do not want to put the Wine.... what should i put in replace of it???

[yellowsaffron]

@showhaa Hi, you can avoid the wine and use any extract you like

[Lunatango1]

My mom used to make this once in a while for breakfast for me when I was young (some years ago ...), with some marsala all'uovo ..... (instead of the wine). We used to dip our toasts in it. It was delicious :) The more usual breakfast when she used eggs was whole eggs beaten the same way, with sugar and a little bit of marsala as well.

[againnam]

Hello and thanks for the recipe!! You say in the end that we can use the custard to make a tiramisu. How do you mean? We use the custard as base and then add mascarpone and it's done?

[yellowsaffron]

@EditorSEM No, just with flavour. You're welcome!

[EditorSEM]

@yellowsaffron --wow, quick response! Thank you! It has nothing to do with consistency, then? Good to know. Thanks so much. :)

[yellowsaffron]

@EditorSEM Usually few drops of extract are enough...

[EditorSEM]

@yellowsaffron -- would you still need to use 8 Tbsp of extract?? Or could water or milk be substituted with the extract to reach the right consistency?

[luveijoo]

@yellowsaffron thank you so much for the reply !!! love ur recipes...

[yellowsaffron]

@luveijoo You can avoid the wine and use any extract you like (vanilla, almond, etc...)