4 Egg Yolks

50g Caster Sugar

4tbsp Marsala, Madeira or Sweet Sherry

Amaretti Biscuits, to serve

Light as air, this warm egg custard is a much-loved Italian pudding. Though traditionally made with Marsala, this fortified wine can be replaced by Madeira or sweet sherry.

  1. Place the egg yolks and sugar in a large heatproof bowl, and whisk with an electric beater until the mixture is pale and thick.
  2. Gradually add the Marsala, Madeira or sherry to the egg mixture, 15ml/1 tbsp at a time, whisking well after each addition.
  3. Place the bowl over a pan of gently simmering water and continue to whisk for 5–7 minutes, until the mixture becomes thick; when the beaters are lifted they should leave a thick trail on the surface of the mixture. Do not be tempted to underbeat the mixture, as the zabaglione will be too runny and will be likely to separate.
  4. Pour into four warmed, stemmed glasses and serve immediately with amaretti biscuits for dipping.

You may also like

Sausage & apple rolls

Apples go so well with pork and with pastry. Choose a good cooking variety and some high quality sausage meat for these deliciously simple-to-make sausage rolls – perfect to serve at Halloween or Bonfire Night.

Apple, cauliflower & Stilton salad

This crunchy salad is ideal for the autumn – whatever the weather. It is hearty enough to serve for a light lunch or supper on its own, but equally good as a side dish. Use firm, tangy dessert apples like...

Hedgerow harvest cake

Celebrate the season with a delicious combination of fruits and nuts gathered from the hedgerows (or the supermarket). Apple is a very useful ingredient in general for cakes, either grated or as apple purée, as it will help to keep...