Follow these steps for perfect results
egg yolks
None
granulated sugar
None
marsala
None
cocoa powder
sifted
Combine egg yolks and sugar in a heatproof bowl.
Place the bowl over a double boiler (or a saucepan with simmering water, ensuring the bowl doesn't touch the water).
Whisk the egg yolks and sugar continuously until the mixture becomes thick, pale, and creamy.
In a separate small bowl, whisk together the marsala wine and sifted cocoa powder until smooth.
Slowly drizzle the marsala-cocoa mixture into the egg yolk mixture, whisking constantly to combine.
Continue whisking over the double boiler for approximately 5 minutes, or until the zabaglione is very thick, creamy, and forms soft ribbons when the whisk is lifted.
Immediately transfer the zabaglione into 4 individual serving glasses (approximately 4-5 oz each).
Serve immediately.
Expert advice for the best results
Ensure the double boiler doesn't overheat to prevent the eggs from scrambling.
Whisk constantly for a light and airy texture.
Serve immediately for the best flavor and texture.
Everything you need to know before you start
5 mins
Not recommended; best served immediately
Serve in elegant glasses, dust with cocoa powder, and garnish with a chocolate shaving.
Serve warm or at room temperature
Pairs well with biscotti or fresh berries
Complementary sweetness
Discover the story behind this recipe
Traditional Italian dessert
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