Zabaglione with biscotti

Serves 6

15 minutes to cook

Complexity - Easy


  • 8 egg yolks

  • 70ml marsala

  • 70ml prosecco

  • 125g caster sugar

  • 1 pinch salt

  • Good quality biscotti


Combine all ingredients in a large metal bowl, set over a pot of simmering water. Whisk

continuously until pale and thick, or use a thermometer and whisk until mixture reaches 85°C.

Serve warm in glasses with 2 biscotti on the side of each.


Recipes by Neil Perry, Qantas Creative Director - Food, Beverage & Service and Richard Purdue of Rosetta Sydney. Photography by Brent Winstone and styling by Vivien Walsh.