Family friendly Dessert Italian

Mascarpone ‘zabaglione’

Name: Mascarpone ‘zabaglione’
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Cuisine: /italian
Ingredients: 3 eggs; 1/2 cup (110g) caster sugar; 375g mascarpone cheese; 2 tsp vanilla extract

Rate now

05m

15m

Jump to recipe

by Belinda Jeffery

Cook and author

Oct 03, 2015

This isn't a true zabaglione, but it has the same light, delicate texture. The secret to it is to use proper vanilla extract as the vanilla flavour really shines through. Serve straight away or keep tightly covered in the fridge for a day or two.

3 eggs
1/2 cup (110g) caster sugar
375g mascarpone cheese
2 tsp vanilla extract

Method

1.

Use hand-held electric beaters to beat the eggs and sugar together in a large stainless-steel bowl until well combined.
2.

Place the bowl over a pan of simmering water (don’t let the bowl touch the water) and continue to beat the mixture for 5 minutes or until it is warm and thick. Be careful not to overheat it or the eggs will begin to scramble.
3.

Remove the bowl from the heat, then beat for 6-8 minutes more until cool, very light and thick.
4.

Reduce speed to low, then mix in the mascarpone and vanilla extract until just combined and very light and creamy. Over-beating can make it grainy; if this happens, add a tablespoon or so of cream to smooth it out.
5.

Serve with the berries.