À la Sandy

Zabaglione is one of my favorite, classic desserts.  I love it chilled, mixed with berries in the summertime, just as much as I love eating it warm, by the fire, on a cold, rainy night, like last night!

My favorite thing about Zabaglione, however, is the preparation.  I learned how to make it the “old-fashioned” way — using the egg shells as measuring “cups”.  I love the process of filling the eggshells with sugar, then “rinsing” them out with the Marsala wine.  I love standing over the stove with friends, watching as the egg yolks are beaten to a perfect, rich, custard — then devouring it immediately, as it warms your insides, from your throat, all the way down to your toes!

I’ve experimented with making Zabaglione for years now – I love it with chopped, candied orange peel mixed in, poured over fresh berries, or covered with chocolate shavings — but my favorite is the way I had it my very first time — infused with freshly grated lemon peel and lemon juice.  We never get tired of the classics here at my house!

Lemon Infused Zabaglione

(for 2)

8 large eggs, separated – save one “half” of an eggshell
8 half-egg shells filled with granulated sugar (see pics)
8 half- egg shells filled with Marsala wine (see pics)
1/4 teaspoon lemon peel, finely grated
1/2 teaspoon fresh lemon juice

Fill a heavy saucepan half full with water.  Bring the water to a slow boil.

In a stainless steel bowl (or a heat resistant glass bowl), combine the egg yolks, sugar, Marsala wine, lemon zest and lemon juice.

Place the bowl over the pot of slowly boiling water – make sure the water isn’t “rapidly” boiling, or the Zabaglione will cook too quickly and curdle.  Using a large whisk, beat continuously, until the mixture takes on a custard-like consistency, about 1-2 minutes.

Immediately pour the Zabaglione into serving glasses or bowls.

If you’re chilling the Zabaglione, allow the glasses to cool before refrigerating.  Chill for  2-3 hours.  Cheers!