Frozen zabaione is a silky Italian frozen mousse made by beating egg yolks with Marsala wine and sugar over gentle heat, then folding in whipped cream and freezing. It's an elegant, make-ahead dessert that transforms the classic warm zabaione into a refreshing frozen treat.
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Combine egg yolks, water, sugar and Marsala in the top of a double boiler over hot, but not boiling water.
Beat mixture until it is lukewarm.
Remove from over hot water and continue beating mixture until foamy and slightly thick.
In a bowl, beat cream until stiff and blend into egg mixture.
Pour mixture into a freezer safe 1 quart mold, cover and freeze until firm (about 2 hours).
To serve, dip mold briefly into warm water and invert mold on serving plate.
Cut zabaione into 6-8 portions.
Cover and freeze for up to several days. Serve directly from freezer; do not thaw.
double boiler · freezer-safe 1-quart mold
No, the eggs are not raw. The mixture is beaten over hot water until lukewarm, then beaten off heat until foamy and thick, which gently pasteurizes the eggs.
About 2 hours in a freezer until firm, depending on your freezer temperature.
Yes, it freezes well. Cover the mold and freeze up to several days in advance.
Dry sherry or sweet vermouth work as substitutes, though they will change the flavor profile slightly.
Dip the mold briefly into warm water to loosen the edges, then invert it onto your serving plate.
