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Zabaione “al Moscato”

Chef Maurizio Bosotti

Difficulty: easy

Difficulty: easy

Chef Maurizio Bosotti

Difficulty: easy

Difficulty: easy

Method

  1. 01 /

    Separate the egg yolks from the whites and place them in a bowl of the right size to then be placed in a bain-marie.

    Add the sugar and then the Moscato wine, stirring with a whisk to mix the ingredients well.

    Place the bowl over a saucepan in a bain-marie and continue stirring vigorously to incorporate air into the mixture.

    You have two ways to tell when the zabaglione is ready:

    The first more scientific way is checking with a thermometer that the mixture reaches a temperature of 82°C.

    The second more empirical way is turning off the heat when the zabaglione begins to “write”, that is, when you can draw on the mixture with the whisk.

    You can replace the Moscato wine with another sweet wine to your liking; in Italy it is easy to find it with Marsala, but Port, Sherry or a Passito wine are also fine.

    Do not keep the zabaglione just for the panettone: you can cook it on other occasions, for example to soak biscuits or cantucci.

Ingredients

80 g egg yolks

80 g sugar

80 g Moscato wine

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