Zurich Legacy Kitchen Cookbook - Book - Page 78
R ac hel Ly ne
Celia’s Italian
Zabaglione
Celia’s Italian Zabaglione
always went down a treat –
maybe it was the lashings
of sherry! The zabaglione
separates overnight, so it has
to be served immediately.
Enjoyed for breakfast, eating
around the pure alcohol now
settled in the bottom of the
glass.
INGREDIENTS
• 6 large egg yolks
• 3 level tablespoons caster sugar
• 2 sherry glasses of Marsala
SWAP OUT
Marsala
Sweet cooking sherry
METHOD
Separate egg white and yolks. Beat yolks and sugar until pale and frothy.
Stir in Marsala sherry, or sweet cooking sherry if you can’t find Marsala.
Pour the mixture into a thick pan and cook over slow heat, whisking
continuously until it thickens. It must not boil. Pour into glasses, and serve
at once.
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