Manvvi Bhatia



Prep Time

0 : 0

Cooking Time

0 : 75



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 15.4 g
Sat Fat 8.18 g
Salt 247.0 mg
Sugars 16.0 g
  • Other Items
  1. 6 Egg Yolks
  2. 1/3 cup Sugar
  3. 3/4 cup Marsala Wine
  4. 1 cup Heavy Cream Whipped
  5. 1 tsp Cocoa Powder
  6. Ground Cinnamon
  1. Beat egg yolks, and sugar in a round-bottomed bowl.
  2. Add cocoa powder, a pinch of cinnamon and a drop of vanilla extract to the yolk mixture. Pour in the Marsala wine.
  3. Half-fill a pot with water and bring the water to a simmer and reduce the heat to low.
  4. Set the bowl containing the custard mixture over the water without letting the bowl touch the water.
  5. Whisk the custard mixture, making sure that the water does not boil.
  6. Whisk for 10 mins until the volume triples and broths up.
  7. Take the container of custard out of the pot when it reaches a desired consistency. Serve the custard warm or cool (set it aside for about 15 minutes) Whisk heavy cream until it forms soft peaks.
  8. Add the whipped cream to the cooled custard and gently fold them together.
  9. Scoop the zabaglione into individual dishes.
  10. Serve with whipped cream and berries.