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Puddings and Creams
Zabaione/Marsala Custard (using egg yolks, sugar and Marsala or sweet sherry)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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8 egg yolks
1/2 cup fine granulated sugar
1 cup Marsala or sweet sherry


In the top of a double boiler, beat the egg yolks and sugar with a wire whisk until thick.

Beat in the wine; place over hot water and beat until hot and very thick, but do not let boil.

Spoon into tall glasses or sherbet cups and serve immediately.


The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- James Tissot, Les Peintres et leurs epouses au restaurant Ledoyen, 1895.

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