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Chocolate Zabaglione

ingredients

serves 4
4 egg yolks
50 g (1 3/4 oz) 4 tbsp caster (superfine) sugar
50 g (1 3/4 oz) dark chocolate
125 ml (4 fl oz) 1/2 cup Marsala wine
cocoa powder, to dust

method

1. In a large glass mixing bowl, whisk together the egg yolks and caster (superfine) sugar until you have a very pale mixture, using electric beaters.

2. Grate the chocolate finely and fold into the egg mixture.

3. Fold the Marsala wine into the chocolate mixture.

4. Place the mixing bowl over a saucepan of gently simmering water
and set the beaters on the lowest speed or swop to a balloon whisk. Cook gently, whisking continuously until the mixture thickens; take care not to overcook or the mixture will curdle.

5. Spoon the hot mixture into warmed individual glass dishes or coffe cups (as here) and dust with cocoa powder. Serve the zabaglione as soon as possible so that it is warm, light and fluffy.

Make the dessert just before serving as it will separate if left to stand. If it begins to curdle, remove it from the heat immediately and place it in a bowl of cold water to stop the cooking. Whisk furiously until the mixture comes together.

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