Recipe: Chilled Zabaglione

Morish is the only way to describe this dessert, but tell your guests watch out for the booze-bus on the way home as it’s fairly high in alcohol!  This famous Italian dessert, known as a Sabayon in France, is traditionally served hot.   The addition of cream in this chilled version creates a lighter-style dessert. Divine served with sponge fingers, biscotti or fresh berries, this is a perfect dinner party recipe as it can be fully prepared in advance.

Ingredients (serves 4):
4 egg yolks
¼ cup caster sugar
½ cup Marsala (Italian fortified wine, available from liquor stores)
200ml thickened cream

To serve:  sponge finger biscuits, biscotti (Italian-style biscuits) or fresh berries

Equipment: 
Electric Mixer
4 x martini glasses or 1-cup mousse pots or ramekins

Method (20 minutes):
1. Place the egg yolks and sugar in a heat-proof bowl over a saucepan of just simmering water, ensuring that the bowl does not touch the water. Whisk with an electric mixer until thick and creamy, about 3 minutes.
2. Gradually add the Marsala, whisking continually. Continue whisking until the mixture is foamy, has tripled in volume, and coats the back of a spoon – about 10 minutes. It is important that the mixture is cooked gently so that it stays smooth and the eggs don’t scramble.
3. Remove the bowl from the heat and whisk briefly every minute so it does not stick. When cool, refrigerate until completely chilled.
4. Whip the cream until soft peaks form, the gently fold through the egg-marsala mixture. 
5. Divide between the martini glasses or ramekins, cover each with plastic food wrap and refrigerate until ready to serve.
6. Serve the Zabaglione with sponge finger biscuits, biscotti or fresh berries.