zoom Zabaglione with bitter chocolate sauce
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    Zabaglione with bitter chocolate sauce

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    Zabaglione with bitter chocolate sauce

    This terrific pudding is easy to make, delicious warm or cold and can be used in many ways, as a filling for choux pastry buns, for example. Zabaglione can also be served with the polenta biscuits.

    • Preparation time: 20 minutes, plus at least 2 hours chilling
    • Cooking time: 8 minutes to 10 minutes
    • Total time: 28 to 30 minutes, plus at least 2 hours chilling 30 minutes

    Serves: 6


    • Chocolate sauce
    • 200g Dark chocolate, broken into pieces
    • 100ml Double cream
    • 6 Egg yolks
    • 120g Caster sugar
    • 170ml Marsala, madeira or muscat


    1. Put the egg yolks and sugar in a heatproof bowl (preferably a copper one) and whisk for a few minutes to obtain a pure, smooth foam. Add the chosen dessert wine and mix well.
    2. Have ready a pan of boiling water in which the bowl will fit without the base touching the water. Put the bowl in place in the pan, and beat continuously over the simmering water until the mixture starts to thicken.
    3. Divide the mixture between 6 glasses and chill them for 2–8 hours.
    4. For the sauce, melt the chocolate in the same way – in a bowl over a pan of hot water, base not touching the water. Add the cream and stir well until smooth.
    5. Pour the chocolate sauce on top of the zabaglione. You can eat this straight away or chill it again before serving (but remove from the fridge 20 minutes before eating to bring towards room temperature and soften the chocolate).

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    Drinks recommendation

    A stunning dessert wine of complexity and elegance. Pellegrino Marsala Garibaldi Dolce,
    Italy. Bin 64616; £7.49.


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