Zabaglione

also called zabaione · zabajone · sabayon

The table

6 large(110 g)egg yolkswhisk in a metal bowl until palewhisk in the Marsalawhisk over simmering water 8 minwhisk over ice until coolfold in the whipped cream
1/3 cup(65 g)granulated sugar
1 pinchtable salt
1/2 cup(120 mL)dry Marsala
1/2 tsp(from 1 lemon)lemon zest
1/2 cup(120 mL)heavy creambeat to soft peaks
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.7 things to get out.

Pans and tools

1whisk in a metal bowl until pale

2whisk in the Marsala

goes in with what step 1 made

5beat to soft peaks

Cooking it

Not one step here is timed, so there is no clock to keep — only the order things happen in.

Tap a step when it is done; the next one lights up.

The clock

This one never puts a number on anything — not one of its 6 steps is timed, so how long it takes is honestly unknown. The recipe itself says 30 min altogether, but it does not say where that time goes.

  1. whisk in a metal bowl until pale

    not timedfrom the start

  2. beat to soft peaks

    not timedfrom the start

  3. whisk in the Marsala

    not timedfrom the start

  4. whisk over simmering water 8 min

    not timedfrom the start

  5. whisk over ice until cool

    not timedfrom the start

  6. fold in the whipped cream

    not timedfrom the start

You'll need metal bowl

Goes with

See how it is written
>> title: Zabaglione
>> category: Custards & Puddings
>> tags: custard, marsala, egg yolks, stovetop, italian
>> counters: Pizzeria
>> aka: zabaione, zabajone, sabayon
>> pairs-with: almond-biscotti
>> servings: 6
>> time: 30 min
>> step.2: whisk in the Marsala
>> step.3: whisk over simmering water 8 min
>> step.4: whisk over ice until cool
>> step.6: fold in the whipped cream

Whisk @egg yolks{6%large}(110 g), @granulated sugar{1/3%cup}(65 g), @table salt{1%pinch} in a #metal bowl{} until pale.

Whisk @dry Marsala{1/2%cup}(120 mL), @lemon zest{1/2%tsp}(from 1 lemon) into @&(~1)yolks{}.

Cook @&(~1)mixture{} over a pan of barely simmering water, whisking without stopping, until it triples and holds a ribbon.

Set @&(~1)zabaglione{} in a bowl of ice water and whisk until it is cool.

Beat @heavy cream{1/2%cup}(120 mL) to soft peaks.

Fold @&(~1)whipped cream{} into @&(~2)cool zabaglione{}.