Growing Chefs! Ontario Zabaglione


A magical dish – zabaglione, starts as a yellow cream but transforms into a fluffy cloud with patience! Can you believe it was recommended by Italian doctors as a restorative? Adjust the amount of sugar if you prefer a slightly less sweet dessert.
Serves 6
6 egg yolks1/2 cup sugar1/2 cup marsala1/4 teaspoon salt
Measuring cupsMeasuring spoonsBowls of various sizesStand mixer with whisk attachmentSpatulaLarge potThermometerWhiskDish towelTasting spoons

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Fill the large pot about a quarter of the way with water, placing on the heat to just reach a simmer.

Combine eggs, sugar, and salt in a stand mixer bowl, then whisk on high speed until mixture is thick and pale yellow, and sugar looks dissolved.

Get Cooking!

Transfer whipped egg mixture into a mixing bowl that fits atop the pot with simmering water, without the bottom of the bowl touching the water.

Add marsala to the mixture and begin whisking in the bowl over the pot on low heat. Beat the mixture until it is thick and frothy, and reaches a temperature of 150˚F. Use an instant read thermometer to check the temperature of the mixture. Be sure to continue whisking the mix while over the heat so the eggs don’t scramble, removing from the pot to check the temperature.