THERE ARE AS MANY vari­a­tions on zabaglione, the boozy Ital­ian cus­tard sauce, as there are ways to en­joy it. The dead-sim­ple recipe—in which egg yolks, sugar, and wine are beaten vig­or­ously over low heat to cre­ate a sweet dessert— can be made with any wine you like, de­pend­ing on what you plan to pair it with. (See p. 29 for some of our fa­vorite com­bi­na­tions.) The balance of egg yolks, wine, and sugar in our recipe is based on the tra­di­tional mas­ter ra­tio: For each yolk, you would use half an eggshell full of sugar and half an eggshell full of wine. Use Marsala for the most clas­sic fla­vor, then ex­per­i­ment with other wines to your taste.


6 large egg yolks 1/2 cup gran­u­lated sugar Pinch of kosher salt 1/2 cup sweet wine, such as Marsala, Moscato, or Vin Santo

1 1 BEAT yolks in a heat­proof bowl (prefer­ably cop­per) un­til com­bined. Add sugar and salt, whisk­ing con­stantly, un­til com­bined.

3HEAT mix­ture over a saucepan of barely sim­mer­ing wa­ter, whisk­ing vig­or­ously to in­cor­po­rate air into mix­ture. 3

2 2POUR wine into yolk mix­ture, and whisk un­til sugar is dis­solved, about 30 sec­onds.

4 4WHISK un­til cus­tard is warm, tripled in vol­ume, and drag­ging the whisk across it leaves a rib­bon on the sur­face, 8 to 9 min­utes. Re­move from heat. Serve im­me­di­ately, or whisk over an ice bath un­til cooled.

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