• Time

    20 minutes

  • Difficulty

    Medium

  • Course

    Desserts and Fruit

  • Italian Region

    Lombardia

Ingredients

Serving 1

  • 1 egg yolk
  • 3 tablespoons Marsala wine, (2 eggshells)
  • 1 tablespoon sugar

Preparation

10 minutes preparation + 10 minutes cooking

Whisk well the egg yolk and sugar, then add the Marsala wine in the cooking pot, which must be high and narrow, preferebly made of copper. Place the pot over the heat abd keep whisking with a wooden whisk until the zabaglione becomes fluffy and thicker. Be careful in checking the cooking point so that no lumps form or, conversely, the cream does not go runny. Serve hot or cold as you prefer.