The chocolate zabaglione is a very sweet tooth spoon desserts, variant of the classic eggnog. Perfect to be enjoyed on cold winter afternoons, it will win you over with its sweetness of the chocolate, the aftertaste of marsala and the body of the cream. To prepare the chocolate eggnog you need less than half an hour and only four ingredients: fresh egg yolks, sugar, marsala and chocolate. Enjoy it hot, accompanied with krumiri or cat’s tongue, for a comfortable snack!

PREPARATION

1

With the mixer or a knife, finely chop the chocolate and keep it aside.

2

Beat the egg yolks and sugar in a saucepan until the mixture is light and frothy.

3

Slowly pour in the Marsala, continuing to mix the ingredients with the electric whisk. Also add the chocolate.

4

Proceed with cooking in a bain-marie: turn the heat on to a low flame and bring a pot of water to the boil. Place the saucepan with the mixture on it and cook for about 10 minutes, stirring with a hand whisk. The mixture should double in volume.

5

Serve immediately, piping hot.

Accessories

• Electric whisks
• Hand whisk
• 2 thick-bottomed saucepans
• Mixer or knife

Advice and tips

Eggnog can be kept in the refrigerator for 1 day maximumcovered with transparent film.

Egg yolks must be a room temperature when they are whipped with sugar, otherwise cooking in a bain-marie will disassemble the whole mixture. Use fresh, quality eggs. If you must use store-bought eggs, choose free-range eggs.

You can use it brown sugar or mascobado instead of white sugar and thus obtain a more caramelized taste.

You can replace the marsala with the vin santo or passito wineor any other fortified wine to your liking.

Try a variation: you can replace the marsala with liquid coffee in the same dose!

History

It seems that eggnog was born in the court of Catherine de’ Medici: in Florence zabaglione was made in a cold version as early as 1533, using eggs, sugar and wine. Another story tells that it was instead the invention of Captain Giovan Paolo Baglioni who, finding himself without food, commanded his soldiers to recover food: they returned with eggs, sugar and winewhich were mixed together to create the first eggnog in history (the name itself was a mispronunciation of “Zvàn Bajoun”, as the captain was called).