Chilled Lemon Zabaglione

Week 12 of the Cookbook Challenge, the theme is Eggs. One of my favourite foods, they can be so healthy and can also be so naughty…this recipe is a naughty one. Zabaglione is one of my favourite indulgences – this is however the first time I’ve ever attempted making it properly. In the 1980s there used to be a lot of gelatarias that made Zabaglione gelati and now it’s so hard to find…am I the only person who loved it? I’ll have to get an ice cream maker and make my own…

This recipe is from an old Italian cookbook I took from Mum’s bookshelf a few years ago, ‘The Good Food of Italy and the Mediterranean’

Ingredients

6 egg yolks

200g castor sugar

1 tablespoon lemon zest

1/4 cup fresh lemon juice

2 tablespoons Marsala or sweet sherry

In a medium bowl, combine egg yolks, sugar, lemon zest, lemon juice and Marsala. Whisk until mixture is light and fluffy.

Place bowl in a larger saucepan of shallow simmering water. Whisk mixture over simmering water for 8 minutes or until it thickens.

Remove zabaglione from heat and continue whisking until mixture cools, about 7 minutes.

Pour into serving glasses and chill until ready to serve.