vanilla zabaglione

How to make vanilla zabaglione recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
6 egg yolks
50 g (2 oz) caster sugar
1 vanilla pod
4 tablespoons marsala or dessert wine
biscotti, to serve

Method:
Place the egg yolks and sugar in a heatproof bowl. Split the vanilla pod lengthways, scrape out the seeds, add to the bowl and whisk together. Place the bowl over a saucepan of gently simmering water, taking care that the bottom of the bowl does not touch the water.

Add the marsala and whisk continuously with a hand-held electric whisk for 5–8 minutes until the mixture is frothy and thickened. It should leave a trail when you remove the beaters.

Pour into glass serving bowls and serve with biscotti.

For vanilla egg nog, bring 500 ml (17 fl oz) milk and 200 ml (7 fl oz) single cream to the boil in a heavy-based saucepan with 1 split vanilla pod.

Beat 4 egg yolks with 75 g (3 oz) caster sugar in a heatproof bowl to combine, then slowly pour on the hot milk, stirring continuously.

Return to the pan and cook over a low heat for 5–10 minutes until thickened. Place 125 g (4 oz) chopped white chocolate in the heatproof bowl with 2 tablespoons brandy, if liked.

Pour over the warm, thickened milk and stir until combined and the chocolate melted. Spoon into cups to serve. Total cooking time 20 minutes.

vanilla zabaglione