Zabaglione is one of my favorite, classic desserts. I love it chilled, mixed with berries in the summertime, just as much as I love eating it warm, by the fire, on a cold, rainy night, like last night!
My favorite thing about Zabaglione, however, is the preparation. I learned how to make it the “old-fashioned” way — using the egg shells as measuring “cups”. I love the process of filling the eggshells with sugar, then “rinsing” them out with the Marsala wine. I love standing over the stove with friends, watching as the egg yolks are beaten to a perfect, rich, custard — then devouring it immediately, as it warms your insides, from your throat, all the way down to your toes!
I’ve experimented with making Zabaglione for years now – I love it with chopped, candied orange peel mixed in, poured over fresh berries, or covered with chocolate shavings — but my favorite is the way I had it my very first time — infused with freshly grated lemon peel and lemon juice. We never get tired of the classics here at my house!
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- ingredients
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- separate the eggs
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- egg yolks
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- save egg whites for later
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- add sugar with egg shell
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- fill egg shell with Marsala wine
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- add grated lemon peel
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- whisk vigorously over boiling water
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- until zabaglione is creamy
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- lemon drop zabaglione
Lemon Infused Zabaglione
(for 2)
8 large eggs, separated – save one “half” of an eggshell
8 half-egg shells filled with granulated sugar (see pics)
8 half- egg shells filled with Marsala wine (see pics)
1/4 teaspoon lemon peel, finely grated
1/2 teaspoon fresh lemon juice
Fill a heavy saucepan half full with water. Bring the water to a slow boil.
In a stainless steel bowl (or a heat resistant glass bowl), combine the egg yolks, sugar, Marsala wine, lemon zest and lemon juice.
Place the bowl over the pot of slowly boiling water – make sure the water isn’t “rapidly” boiling, or the Zabaglione will cook too quickly and curdle. Using a large whisk, beat continuously, until the mixture takes on a custard-like consistency, about 1-2 minutes.
Immediately pour the Zabaglione into serving glasses or bowls.
If you’re chilling the Zabaglione, allow the glasses to cool before refrigerating. Chill for 2-3 hours. Cheers!
Looks SOO delicious. It often seems like the first flavor/variety of something you try, and really enjoy, is the one you most often go back to .. even if others are enjoyable too.
Sounds yummy, love lemon anything. And your end photo is gorgeous!
I had this growing up but I never knew the name for it! Thank you for solving the mystery! My mom would make a cake and use this for the filling. Delicious!
I saw a post on this the other day & couldn’t wait to try! You just put me over the to w/ the lemon zest!! Love lemons!! This looks so good….I can’t wait to make it.
I can’t figure out how to email you. Chet wanted to apologize for not being able to practice for the calcutta with Chris. He’s crazed at work but looking forward to playing this weekend. When are you going to blog again??? See you friday night at the dinner.
No problem…I’ll blog again soon, the Medifast plan is almost done..I’m actually roasting a chicken today w/green beans! Ahhhh real food!!! See you Friday night! I’ll find you in the MTC book and e-mail you, ok? xo, Sandy