Muscatel Zabaglione with 'Angel's Farts' Fritters

For a heavenly dessert try Antonio Carluccio's recipe for irreverently named, light-as-air fritters filled with rich zabaglione
By Antonio Carluccio
Muscatel Zabaglione with 'Angel's Farts' Fritters
  • Rating:
  • Serves: 6-8
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 100 ml milk
  • 100 ml water
  • 50 g granulated sugar
  • 15 g unsalted butter
  • a pinch of salt
  • 200 g plain flour
  • 2 tsp baking powder
  • 4 medium eggs
  • olive oil, for deep-frying

For the Angel's Farts fritters:

  • 4 medium egg yolks
  • 100 g caster sugar
  • 170 ml Italian Muscatel wine, (Moscato Passito)


1. First make the fritters. Put the milk, water, sugar, butter and salt into a saucepan and bring to the boil, mixing.

2. Sift in the flour and baking powder and stir briefly making a thick, sticky mixture.

3. Remove the mixture from the heat and set aside to cool. Add the eggs one by one, kneading the egg thoroughly into the dough by hand between each addition.

4. Heat a large, deep saucepan with olive oil to the depth of 2cm.

5. Drop in teaspoons of the dough, 2-3 at a time. Allow the dough balls to swell to four times their original size and turn a golden brown during the frying process, which should take about 2 minutes per batch.

6. Remove the fried dough balls or fritters using a slotted spoon and drain on kitchen paper. Each fritter should be crisp on the outside, while practically hollow inside. Set aside and keep warm.

7. To make the zabaglione, beat the egg yolks with the sugar until the sugar has dissolved in a large, heatproof bowl.

8. Whisk in the Moscato and beat in thoroughly.

9. Place the bowl with the yolk mixture over a large saucepan of simmering water. Whisk constantly until the mixture is thick and creamy and soft peaks form.

10. Fill the fritters with the warm zabaglione and serve at once.

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