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Zabaglione with Poached Dried Apricots and Currants

Serve with our Poached Dried Apricots and Currants.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, December 2009


  • 1/2 cup sugar
  • 1 tablespoon finely grated orange zest
  • 1/2 vanilla bean, split and scraped, pod reserved for another use
  • 8 large egg yolks
  • 1/2 cup Vin Santo or other sweet white dessert wine
  • Pinch of sea salt


  1. Rub together sugar, zest, and vanilla seeds in a medium heatproof bowl using your fingers. Add yolks. Whisk until pale and creamy. Whisk in Vin Santo and salt. Set bowl over a pan of simmering water, and whisk until mixture thickens and doubles in volume, about 10 minutes. Serve warm.

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