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
ZABAGLIONE DI RINA
serves 4
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.