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

Lamb tagine

This is the perfect recipe for entertaining, batch cooking or freezing ahead for Christmas. It’s best made a day or two before, or you can cook low and slow in the morning. This is lovely served with my giant cous...

Giant cous cous with roasted winter vegetables & pomegranate molasses dressing

This goes so well with the tagine or stands alone as a delicious salad. You can make all the elements the day before and refrigerate. Then mix up on the day (you will need to break the couscous up a...

Smoked Mackerel Pâté

Here is an irresistible, light canapé recipe – a lovely starter or gorgeous for a buffet! This is a tasty pâté or dip to enjoy that takes 5 mins to whip up and is packed full of delicious flavours, and...