Smooth choc and marsala go so well with frozen yoghurt.
PREP TIME: 25 MINS
(+ 2 HOURS CHILLING) COOK TIME: 10 MINS SERVES 6 (AS AN OCCASIONAL DESSERT)
3 egg yolks (from 60g eggs)
40g (1⁄4 cup) sugar or granulated
60ml (1⁄4 cup) light thickened cream 2 Tbsp Dutch processed cocoa, sifted 2 Tbsp sweet marsala
30g dark chocolate, grated
½ tsp vanilla essence
1½ cups Weis Creamy Vanilla Bean
30g dark chocolate, extra, peeled
into curls or finely shredded
1 Put egg yolks, sugar, cream, cocoa and marsala in a medium heatproof bowl over a medium saucepan of simmering water (make sure the bowl doesn’t touch the water).
2 Using a whisk, whisk constantly, over heat for about 10 minutes or until mixture is thick and creamy. Remove pan from heat and stir in grated chocolate and vanilla. Cover with plastic wrap. Place in the fridge for at least 2 hours to chill.
3 Serve the zabaglione with the frozen yoghurt. Top with chocolate curls and serve.