Zabaione is the Italian dessert of egg yolks, sugar and Marsala, and it makes a luxurious gelato.

Ingredients

• Milk: 120 g
• Sugar: 75 g
• Egg Marsala: 75 g
• Dry white wine: 75 g
• Egg yolks: 55 g

Method

1. Mix the egg yolks and sugar.
2. Add the Marsala and white wine and mix.
3. Bring to the boil, stirring constantly, and boil for 2 to 3 minutes.
4. Cool in a bain-marie, then add the milk.
5. Freeze the mixture in the Freeze&Go.

Bring it to your business in New Zealand

Freeze&Go is part of the Carpigiani range available through Majors Group. See our gelato machines and Carpigiani range for options. To go further with gelato bases and flavourings, see Rubicone and our ingredients range.

Source: Carpigiani news. Rewritten for New Zealand by Majors Group.