Wine Foam Cream

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

4 egg (s), including the yolk
100 g suar
8 tablespoon Marsala (Italian aperif or dessert wine)

Instructions

Beat the eggs, separate the egg whites and yolks. Put the egg yolks in a saucepan, add the sugar and stir with the electric whisk until a frothy, almost white cream is formed. Now add the Marsala very slowly and carefully, stirring constantly. Place the saucepan in a water bath over very low heat. Keep stirring without interruption and make sure that the heat remains very low; the water should boil barely noticeably. Stir until bubbles start to show on the cream; then take the pot off the stove. Pour the zabaione into glasses and serve warm with delicate pastries; you can also add it to the ice cream as a warm sauce.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.