Chef John's Zabaglione (Italian Warm Custard and Fruit) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ cup strawberries - hulled, halved and sliced
1 teaspoon white sugar
3 large egg yolks
3 tablespoons white sugar
¼ cup dry Marsala wine
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Directions: |
Directions:Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
Spoon custard over the strawberries. Serve while custard is still warm. |
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Number Of
Servings: |
Number Of
Servings:2 |
Preparation
Time: |
Preparation
Time:10 minutes, Cook 10 minutes |
Personal
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Personal
Notes: I like to use a dry Marsala wine, but sweet Marsala is also a popular choice. If you use the sweet variety you’ll need to cut down or eliminate the sugar. If you’re not into warm wine foams, you can literally use any other flavorful liquid, and the technique will work the same.
Marsala wine originates from the Italian city of Marsala, which is in Sicily. It is similar to the more commonly know Spanish Sherry, and like Sherry is a wonderful wine to cook with. It has a complex, slightly sweet flavor. Be careful when buying your bottle of Marsala. You don’t need anything too expensive.
Cook's Note:
Instead of placing the metal mixing bowl over low heat to whisk the custard, you can set the bowl over a pot of slowly simmering water.
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