Zabaglione is a boozy Italian custard found predominately in Italian-American restaurants. Zabaglione is made with three ...

Set aside to cool. Whisk the egg yolks, sugar and marsala in a heatproof bowl until creamy to make the zabaglione layers. Place the bowl over a pot of bubbling water on the hob. Continue to whisk ...

I'm a basic b---, so I love me some zabaglione (produced "zabba-glee-own ... Swap option: Use amaretto instead of Marsala. 'Technique tip: Do not overwhip the cream — that is all I ask.

Gradually add the hot Marsala mixture and beat until smooth ... about 10 minutes. Don't cook the zabaglione for too long, or it will curdle. Transfer the bowl to the ice water bath and let ...