Zabaglione – Eggnog with Marsala


Four egg yolks
Four tbs. sugar
Four tbs. Marsala

How to make the Zabaglione – Eggnog with Marsala:

Warm the eggs, yolks, and the sugar in a double boiler over low heat, and then whip them with a wire whisk. Pour Marsala into the yolks, drop by drop, and keep beating.

The mixture will begin to foam and then swell into a light soft cream. Do not overcook, or it will collapse.

Cinnamon and grated lemon rind may be added before pouring in the Marsala, and this liqueur, in turn, can be replaced with a high-quality white, sweet, dry, or sparkling wine. Brandy or cherry brandy may also be added.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at