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)
Print Recipe
Pin Recipe 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.
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