serves 4

01 Ingredients

8 eggs separated

8tbs sugar

½ egg shell of Marsala per yolk (or medium cream Sherry)

4 Coupe champagne glasses or other suitable wide dessert glass 

Boudoir biscuits

02 Preparation

  • Separate the egg yolks from the whites into a heatproof glass bowl

  • Bring a small amount of water - around a third full - in a medium size pot to simmer. A glass bowl should fit on the pot without it touching the water. Alternatively use a double boiler

  • Add the sugar to the egg yolks, and whisk with a balloon whisk until the mixture is a pale yellow

  • Slowly add the Marsala and continue to whisk until its blended in

  • Place the bowl onto the pot of simmering water and whisk continuously until the mixture thickens and forms a ribbon when the whisk is lifted 

  • Immediately remove the bowl from the pot to retain its creamy, thick and smooth consistency, and spoon into the glasses

03 Plating

Divide the zabaglione into the glasses. Place each glass on a plate. Crumble a boudoir biscuit and sprinkle some on the top of each zabaglione to decorate. Serve with the Boudoir biscuits

Cook’s Notes

You can also shave some dark chocolate on the top before serving. Italian Amaretti biscuits can be used in place of the Boudoir biscuit.