Zabaglione with Marsala Raisins
Photography by Aaron McLean.
The addition of softly whipped cream in our version of the classic Zabaglione stabilizes the mixture and allows it to be held chilled, until ready to serve
Serves: 6–8
INGREDIENTS
1/3 cup raisins
2 strips of lemon peel
1 cinnamon stick
½ cup Marsala
3 egg yolks
3 tablespoons caster sugar
½ cup white wine
1/3 cup cream, softly whipped
METHOD
Put the raisins in a small saucepan with the lemon peel, cinnamon stick and Marsala. Bring to the boil then set aside to macerate for at least 1 hour or until ready to use.
Beat the egg yolks and sugar together in a large heat-proof bowl. Add the wine and stir to combine.
Place the bowl over a saucepan of simmering water and whisk continuously until the mixture becomes very thick and creamy, about 10 minutes. Use an electric hand-held beater for this.
Discard the lemon peel and cinnamon stick and fold in the raisins and any Marsala that hasn’t been absorbed into the zabaglione. Cool.
Using a large metal spoon, fold the whipped cream into the zabaglione. Cover and chill.
To serve: Spoon the zabaglione into glasses making sure each serve has some raisins.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.