Zabaglione Pot

Step 2 set bowl over a pan of barely simmering water. The basic formula to serve four generously is 4 egg yolks 1 4 cup wine or a combination of wine and spirits and 1 4 cup sugar. Copper also helps to stabilize the custard.

Olivia Luz

Occasionally also called zabaione in italian and known as sabayon in french the sauce is made by whisking egg yolks and sugar together until thick pale yellow and creamy then adding marsala wine and whisking still more over a barely simmering pot of water until the mixture is light frothy and at least doubled in volume. This beautiful copper pot is designed for one thing only. The recipe can be doubled to serve a crowd and modified slightly to play with the flavors. Check out our zabaglione pot selection for the very best in unique or custom handmade pieces from our shops. Whisk constantly until mixture has tripled in volume and falls heavily from the whisk about 6 10 minutes.

Whisk until mixture almost doubles in volume about 15 minutes scraping down sides of bowl as needed. If you want to duplicate cesare s paiolo which is a pot with a rounded bottom use a copper or stainless steel bowl holding. Zabaglione is the italian version of sabayon a custardy dessert sauce made with egg yolks sugar and wine. I like to add a tiny pinch of salt to enhance the flavor. It s the ultimate no bake dessert.

Zabaglione is one of italy s classic desserts. Whisk yolks and sugar in a medium glass bowl until creamy about 5 minutes. Create the warm custard of beaten egg yolks sugar and marsala wine using this zabaglione pot made of unlined copper which helps stabilize the custard s foamy consistency and provides superb temperature control. The copper of the zabaglione pot is the ideal material because it is extraordinarily responsive to heat distributing the heat at once and cooling rapidly when the pot is removed from the source. All you need is a pot of boiling water and a whisk to pull it off and it s ready in less than ten minutes.

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Step 1 in top of a double boiler over simmering water mix together egg yolks and sugar until sugar has dissolved. The making of zabaglione an italian custard sauce fabled for its restorative powers. Place ingredients in a 2 quart pot copper is nice but not essential. Set the bowl over a pot of simmering water do not allow bottom of bowl to touch water. Unlined 1 2mm gauge copper for superior heat conductivity and temperature control.

Unlined 1 2mm gauge copper for superior heat conductivity and temperature control. Step 1 in top of a double boiler over simmering water mix together egg yolks and sugar until sugar has dissolved. Zabaglione is one of italy s classic desserts. Whisk until mixture almost doubles in volume about 15 minutes scraping down sides of bowl as needed. Occasionally also called zabaione in italian and known as sabayon in french the sauce is made by whisking egg yolks and sugar together until thick pale yellow and creamy then adding marsala wine and whisking still more over a barely simmering pot of water until the mixture is light frothy and at least doubled in volume.