Watch this recipe in its video-version
Ingredients |
 Photo 1 |
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| Egg yolks |
200 gr
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| Sugar |
200 gr
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| Marsala |
350 gr
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| Savoiardi, coffee, fruit for eventual garnishing | |||
| (Photo 1) | |||
Procedure
Pour the egg yolks and add the sugar in a casserole (photo 2).
while beating with a whisk. Add the Marsala and continue beating (photo 3).
Place on the stovetop and bring to a boil while beating with care (photo 4).
Once the zabaione is ready (photo 5) pour it into the Planetaria (photo 6) and whip it for some minutes until it cools down to between 25° and 30° C.
8 to 10 servings.
 Photo 2 |
 Photo 3 |
 Photo 4 |
 Photo 5 |
 Photo 6 |
Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.
Photos: Paolo Della Corte- FOOD REPUBLIC
