Ingredients
- 6 large egg yolks
- 1/2 cup sugar
- 1/2 cup Marsala
- Pinch kosher salt
- Fresh berries, for serving, optional
Directions
Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.
Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt.
Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.
Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.
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By thedenofsin
on April 08, 2012
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The flavor of the Marsala is far too overpowering. I used 1/4 cup and still found it to be far too dominant a component in the dessert. Maybe you need to use a $25+ bottle of Marsala. Next time I will use 1/5th of a cup of Italian Moscato or a white port and 1/5th a cup of heavy cream.
By tbianchi
on February 04, 2012
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Awesome!! I didnt have Marsala so I used Kaluha...very tasty and very easy to make!!
By mayflowerbobbev...
Oceanside,, 43
on January 26, 2012
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First, one reviewer called in Sabayon, this is the French word for the same dessert as Italian Zabaglione. I have made Zabaglione many times in a copper Zabaglione (bowl shaped pan with a whisk, Alton's recipe sounds so much easier using the electric mixer. The only thing I would caution people is to keep the water at a low simmer and not rush finishing the dessert,Continue beating until it is thick and creamy. If the dessert is completed too quickly,enough alcohol will not "burn off" and it will taste too strong ! Bev Cooks
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