These days zabaglione is flavoured with many different wines and spirits. For a very light, frothy version that’s excellent as an accompaniment to poached or fresh fruit, try adding bubbly moscato or champagne. Late-picked or botrytis-type dessert wines will give a richer result, as will adding a small quantity of your favourite liqueur.
- 8 egg yolks
- 100g of caster sugar
- 1 nip of grappa (or brandy)
- 150ml of white wine
- 1 vanilla bean in half
- good-quality, bitter chocolate
- In a large bowl, whisk 8 egg yolks with 100g of caster sugar until the mixture is pale and thick. Add a nip of grappa (or brandy) and 150ml of white wine and mix well. Split a vanilla bean in half, scrape out the seeds and add to the mixture.
- Place the bowl over a pot filled to a third with simmering water and on a medium heat. The bowl should sit snugly on the pot but the bottom of the bowl should not touch the water. Keep whisking the zabaglione until it thickens and doubles in volume.
- Cool the zabaglione before pouring into glass goblets. Shave some good-quality, bitter chocolate on top before serving.
BY: STEVE MANFREDI