Zabajone

Classic Italian custard made with egg yolks, sugar, and Marsala. Served warm on its own or used as a base for cakes and desserts.

Yields enough for one Torta allo Zabajone (see torta_zabajone.md).

Ingredients

• 4 egg yolks
• 100g sugar
• 150ml SangSom (or Marsala wine, dark rum)

Method

1. Bring a pot of water to a gentle simmer (not boiling)
2. Combine egg yolks and sugar in a heatproof bowl that fits over the pot
3. Whisk vigorously until pale and thick
4. Place bowl over the simmering water (bottom must not touch the water)
5. Add SangSom in a slow stream while whisking constantly
6. Keep whisking over heat until the mixture thickens and coats the back of a spoon
7. Remove from heat and continue whisking for another minute to cool slightly
8. Let cool completely before using in a recipe

Tips

• The water must simmer, never boil — too much heat will scramble the eggs
• If you see any lumps, strain through a fine sieve
• For drinking on its own, serve warm in small cups
• Can be refrigerated for up to 2 days, cover with cling film directly on the surface