While this Italian dessert is traditionally made with another sweet wine, Marsala, I find that zabaglione is exquisite made with muscadel. Although Marsala is hard to find, muscadel is readily available. Just right if you’re in need of a little sweet, warm comfort at the end of the day. The secret to zabaglione is not to cook it over direct heat.
Recipe and styling by Kim Hoepfl
Photograph by Vanessa Grobler
Zabaglione and white muscadel
- 6 egg yolks
- 40ml castor sugar
- 120ml white muscadel
Place the egg yolks and sugar in a heatproof bowl and whisk them until they are pale yellow and creamy. At the same time, using a slightly larger second pot, bring water to a simmer.
When both are ready, suspend the heatproof bowl over the second pot, taking care that the bowl does not make direct contact with the simmering water.
Add the muscadel to the egg mixture and continue beating. The mixture will gradually foam and swell into a soft mass. When it forms soft peaks, it is ready.
Spoon the mixture into goblets or cups and serve immediately.