Red Wine Zabaglione

    15 minutes

    This is a lovely light and frothy dessert which is made heady with red wine. Traditionally marsala is used, but good red wine adds an interesting flavour. Serve warm or cold.


    Queensland, Australia
    3 people made this

    Serves: 4 

    • 4 egg yolks
    • 50g caster sugar
    • 180ml good red wine, such as pinot noir

    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a large stainless steel bowl whip the egg yolks with sugar until pale and light. Add wine, place bowl over a pot of gently simmering water and continue whisking vigorously. Keep moving the whisk around the bowl so it cooks evenly.
    2. The eggs will foam up and increase in volume. When they look rich and dense and retain the shape of the whisk for a few seconds it is done. Spoon into serving glasses.

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