Marsala Egg Custard

Ingredients

• 4 Egg yolk
• 4 tbsp Sugar
• 80 ml Marsala wine

Steps

1. Bring a saucepan with a few centimetres of water to a gentle simmer to create a bain-marie; the water must never touch the bottom of the bowl above it.
2. In a heatproof bowl, whisk the egg yolks with the sugar until the mixture is pale, smooth and fully dissolved.
3. Set the bowl over the simmering water.
4. Pour in the Marsala wine, whisking continuously.
5. Keep whisking vigorously for about 8 to 10 minutes: the mixture will gradually thicken, lighten and triple in volume into a warm, frothy cream.
6. Do not let it boil; if it gets too hot lift the bowl off the heat for a few seconds, then return it, so the yolks never scramble.
7. The zabaione is ready when it forms soft ribbons that hold their shape on the surface for a moment.
8. Spoon the warm zabaione into glasses or coupes and serve immediately, on its own or with biscotti for dipping.

Tips

• Use the classic ratio of one egg yolk, one tablespoon of sugar and one half-eggshell of Marsala per person for perfect balance.
• A dry Marsala (Marsala secco) gives a more elegant result, but a sweet Marsala works for a richer dessert.
• Constant whisking and gentle heat are everything: rushing the heat is the only way to ruin zabaione.