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Recipe for :

Mousse di Zabaione - Chilled Zabaione Mousse

CarmelitaThis is one of the recipes that has been provided by Carmelita Caruana from Italy. Carmelita is involved in running cooking holidays in Italy and it is well worth visiting her website -


1 sheet leaf gelatine (2g) or use 1 tsp. powdered gelatine
1 tbsp cold water
4 egg yolks
3 tbsp caster sugar
125 ml Marsla
75 ml whipping cream

  • Soak the leaf gelatine in cold water or sprinkle powdered gelatine on to a small cup containing a little cold water. Leave till "spongy" , then place cup in very hot water till it dissolves.
  • In a stainless steel or copper bowl to fit over pan of barely simmering water without touching the water, whisk together the egg yolks, sugar and Marsala. Use an electric beater and keep whisking over heat until the whisks leaves a ribbon trail you cna "write" with, as the Italian cooking term puts it.
  • Take off the heat and either add the squeezed out gelatine leave and stir so it dissolves instantly. Or, whisk in the dissolved powdered gelatine. In either case continue to whisk for 3 more minutes or until the mixture has cooled.
  • Now whip the cream to almost stiff peaks, then gently fold the cream into the zabaione.
  • Divide into 6 ramekins and chill. If liked, top with grated chocolate


  • This is deliciously melt in the mouth!

Serves 6

Carmelita Caruana
Cook Italy