Zabaglione Whipped Custard

Zabaglione Whipped Custard



  1. Put the egg yolks, Marsala, sugar, and sugar shaker into a large stainless steel bowl. Set the bowl over a large saucepan filled with 1 inch of simmering water (homemade double boiler).

  2. Whisk the egg yolk mixture until it is hot and the mixture forms a ribbon texture when the whisk is lifted, 5 to 8 minutes.

  3. Remove from heat and whisk to cool slightly. Once cooled, fold in whipping cream to cold mixture.

  4. Refrigerate until ready to serve. Serve over fruit. Finish with a sprinkle of Vanilla Bean Sea Salt and a garnish of fruit. Enjoy!

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