Chocolate Zabaglione

cook 20 mins
Tags: Quick eats
  • 50 g (2 oz) amaretti biscuits
  • 2 tablespoons Marsala
  • 25 g (1 oz) cocoa powder, sifted, plus extra for dusting
  • 5 egg yolks
  • 50 g (2 oz) caster sugar
  • 150 ml (1/4 pint) Marsala
  • Divide the biscuits between 6 tall-stemmed glasses. Spoon 1 teaspoon of the Marsala over each.
  • To make the zabaglione, put the cocoa powder, egg yolks and sugar in a large heatproof bowl set over a saucepan of simmering water. Beat with a hand-held electric whisk until smooth, then gradually whisk in the remaining Marsala. Continue whisking for a further 8–10 minutes or until the mixture is slightly paler in colour, has increased in volume and is foamy.
  • Carefully spoon the mixture into the glasses. Dust with cocoa powder and serve immediately.
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