Classic Zabaglione

Method

1. 1

   Set up the bain-marie

   Bring 3 cm of water to a gentle simmer over medium heat, then lower the heat; the water should barely bubble. Set a heatproof bowl securely above it, with its base clear of the water.

2. 2

   Whisk the yolks and sugar

   Off the heat, whisk the egg yolks and sugar in the bowl for about 2 minutes, until pale, thick and falling from the whisk in broad ribbons.

3. 3

   Whisk in the Marsala

   Gradually whisk the Marsala into the yolk mixture over about 1 minute, until smooth and evenly combined.

4. 4

   Cook the zabaglione

   Set the bowl over the barely simmering water and whisk continuously over low heat, scraping the sides and base, for about 6 to 10 minutes, until thick, foamy ribbons linger for 2 to 3 seconds.

5. 5

   Check the temperature

   Check the centre with an instant-read thermometer; continue whisking until it reaches 71°C (160°F), then remove the bowl promptly to avoid overcooking.

6. 6

   Finish off the heat

   Off the heat, whisk for about 30 seconds, until glossy and holding soft peaks.

7. 7

   Serve

   Divide the berries among four small dessert glasses or bowls, about 180 to 240 ml each, spoon the warm zabaglione over them and serve immediately.

Tips

• Use a bowl that sits securely over the pan without touching the water.
• Whisking times are approximate and depend on bowl size and whisking speed. Follow the visual cues and use a thermometer to reach 71°C (160°F).
• Keep the water at a gentle simmer, not a boil, and serve promptly for the lightest texture.

Swaps

• Replace the Marsala with another sweet fortified wine.
• Use sliced peaches or blackberries instead of the strawberries and raspberries.

Storing

Best served warm soon after making. Refrigerate leftovers promptly in a covered container and use within 1 day. Rewhisk gently before serving; the foam may not return fully.