- Serves: 6
- Cook Time: 10 minutes
- Prep Time: 5 minutes
- Effort: medium
- 4 egg yolks
- 90 g caster sugar
- 250 ml moscato wine
Tips and Suggestions
An electric whisk may be used to speed up the process.
1. Place a large glass bowl over a pan of simmering water.
2. Add the yolks and whisk lightly for a few seconds before adding the sugar and wine.
3. Whisk vigorously until it becomes thick, pale and creamy and the bubbles have almost disappeared. Making sure the bowl stays just gently warm and doesnt become too hot or the yolks scramble.
4. Serve the zabaglione poured into tall glasses to serve.
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