Zabaglione

On Wednesday we promised you a zabaglione recipe. Because the editor of this column is a nice man, and because my assistant Zeph is so generous, we bring you two.

The original recipe, intended as a pick me up, had to be consumed immediately, and was usually served warm. That would be a little odd for a dessert. This can be chilled, but part of its attraction is in the froth. That, I think, is why some would pour it over berries as a foamy sauce. The first recipe is for the classic version: the second for an iced version, which Zeph swears is a real show stopper. I haven't tried it.

As I mentioned on Wednesday, you can play about a bit with the booze to suit your taste. If you have a double saucepan that would be useful. If not, put a glass bowl over (NOT in) a pan of simmering water.

Classic Zabaglione

Ingredients

Yolks of 4 large eggs;  80g caster sugar; 120ml Marsala wine.

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In a saucepan which will be the right size to set your bowl over without the water touching it, bring some water to a simmer. Do a size test before you start in earnest.

Off the heat, whisk together the egg yolks and sugar until pale and thick.  Whisk in the Marsala.

Place the bowl over the simmering water and whisk constantly for 8–10 minutes, until the mixture triples in volume and forms thick, foamy ribbons when the whisk is lifted.

Spoon into glasses and serve immediately while warm, or chill for a firmer texture.

Iced Zabaglione Parfait

Ingredients

Yolks of 4 large eggs;  80g caster sugar; 120ml Marsala wine; 300ml double cream

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Line a loaf tin or individual moulds with clingfilm.

Whisk the cream to the soft peaks stage then refrigerate. Make the zabaglione as per the previous recipe. Remove from the heat and whisk for another minute. This is the tricky stage. You don't want it to go completely cold before adding the cream as it would lose its foam. Equally if it's too hot you'll cook the cream. It should be just slightly warm. Fold the cream into your mixture in three batches, trying to retain as much air as possible. (You remember we taught you about folding a few years ago? If not see Cake Making For Beginners.)

Spoon into whatever container you are using. Smooth the top, cover and freeze for at least six hours, To serve, remove from the clingfilm and allow to sit at room temperature for about five minutes.