Frozen Zabaglione
A frozen Marsala zabaglione folded with whipped cream for a light, creamy dessert with custardy richness and a little wine-kissed warmth.
Prep 10 min · Cook 8 min · Total 8 hr 33 min · Makes 4 servings
Ingredients
- 4 egg yolks
- 1/3 cup sugar
- 2 tablespoons Marsala wine
- 2 tablespoons cold water
- 1/4 teaspoon vanilla extract
- 1/2 cup heavy cream, whipped
Directions
- Fill a large bowl about halfway with ice, then pour in a little cold water to make an ice bath.
- In a large heatproof bowl, whisk the egg yolks, wine, and sugar until combined. Rest the bowl over a saucepan of gently boiling water and whisk with plenty of energy, or use a hand-held electric mixer if you prefer. The mixture will foam first, then begin to gain body after a few minutes; it can take as long as 8 minutes to get there. You’ll know it is ready when a lifted whisk leaves zabaglione on the surface that keeps its shape for a few seconds. Take care not to cook it past that point.
- Take the bowl off the heat and set it into the prepared ice bath. Stir only now and then, and gently, while the zabaglione cools over the ice. A little loss of volume is fine.
- Once the mixture has cooled to room temperature, fold in the whipped cream and the lemon juice. Scrape it into a shallow container, cover it, and freeze for at least 8 hours.