Zabaglione Recipe- Learn like a pro

Zabaglione Recipe- Learn like a pro:- I’ve made a ton of zabaglione at Babbo after working there for more than ten years. Sufficient to fill Fiat Cinquecento, in my opinion, and I never weary of it. With just three basic ingredients and a little practice whisking over a water bath.

you can create the down comforter of the dulcin universe: a warm, boozy, eggy cloud of bliss known as zabaglione, or its other spellings, abalone or sabayon (in French).

Ingredients

4 large egg yolks (see notes)
1/4 cup sugar (1 3/4 ounces; 50g)
1/4 cup (60ml) Vin Santo or other sweet, fortified wine such as Marsala (see notes)
Pinch kosher salt
Fresh lemon juice, to taste (optional)

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Instructions

One inch of water should be brought to a simmer over medium heat in a large saucepan. The saucepan should be big enough to fit approximately half of a heatproof glass mixing bowl or a copper egg bowl securely inside it without the bowl’s bottom coming into touch with the simmering water. In the meantime, thoroughly whisk the egg yolks and sugar in a bowl off the heat until they are smooth and homogeneous. Add the wine and salt, whisking until a little froth forms.
When the water is gently simmering, place the bowl over a pot holder or clean, dry kitchen towel to support the bowl’s rim. Then, start whisking right away, being careful to work the whisk all over the inner surface of the bowl to ensure the foam doesn’t overheat in any areas, which could scramble the egg. Heat should be adjusted as necessary to maintain a slow simmer rather than a boil (you may periodically check the water’s level by lifting the bowl up and peeping underneath). Keep whisking continuously until the froth starts to thicken, which should take approximately 5 minutes (the exact timing may vary based on the type of bowl and simmer level used).
After the zabaglione starts to thicken and the whisk starts to leave traces when moved, conduct the “8-second” test: Scoop up a portion of the zabaglione with a whisk and return it to the bowl. It’s finished when the little pile of falling zabaglione flattens completely, which takes exactly eight seconds. Take off the heat, place the bowl on a folded kitchen towel, and whisk away until the mixture thickens even more. You can then cool it down to room temperature or warm it up to your liking. Half a teaspoon of lemon juice at a time, if preferred, to counterbalance the sweetness of the zabaglione. As desired, serve the zabaglione.

Notes

The ratio of 4 egg yolks to 1/4 cup of fortified wine, like Vin Santo or Marsala, in this recipe works incredibly well. You can use Moscato d’Asti, another classic wine alternative, which has a much more delicate flavor and is lower in alcohol. In this case, you can follow the recipe exactly or you can substitute 1 large egg plus 1 large egg yolk for each 1/4 cup of wine. This produces a zabaglione that is lighter, slightly less dense, and frothier, which can help bring out the subtleties of the Moscato.