If you are looking for an impressive dinner dessert that is low effort you should try this Zabaglione Classic Italian Custard recipe. It’s a super sweet and boozy dessert that is fantastic when served with fresh berries.
- 4 egg yolks
- 1/4 cup sugar
- 1/2 cup dessert wine
- Prepare your fruit and serving dishes, and assemble a double boiler. If you don’t have one use a glass or metal bowl on top of a saucepan.
- Start the saucepan filled about half-way with water, covered, on medium heat. When it starts to simmer, you can remove the cover and use a metal bowl that will fit on top of the pan. Throughout this whole process, you will want to keep an eye on the water to make sure it is simmering, but not boiling. Boiling the water will cause your custard to burn.
- Whisk together the egg yolks and sugar. Then, add in the dessert wine.
- When the water is simmering, remove the saucepan lid and replace it with the bowl. Use a whisk or hand mixer (on low speed) to continually whisk the mixture. Be sure to incorporate the mixture that is near the edge of the bowl while you are mixing or you will start to cook the eggs on the side of the bowl. Continue to mix together until the custard forms stiff peaks. Expect to take about 15 minutes with a whisk or about 5 minutes if you use use a hand mixer.
- As soon as you reach this consistency, take it off the heat, and prepare to serve it immediately with the fresh fruit that you prepared earlier.
Unfortunately, while this is a quick dessert to make, it is not a dessert you can do much to prep-ahead (there isn’t much!), nor can you make this ahead of time as your custard will start to fall after a short while. For your safety, make sure you are using a potholder, and to always be aware of the placement of the bowl on top of the pan. If you have a bowl that doesn’t fit perfectly, it could be accidentally bumped and release steam, causing burns.
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Keywords: Zabaglione Classic Italian Custard