How to Make Zabaglione with Keith Floyd

Marsala makes the most fabulous that we’re putting or even indeed a pick me up called Zabaglione. In the 60’s, when Italy ruled gastronomic Britain because all of the good recipes for telling the 60’s in those days Zabaglione was a definite part of every meal. It’s very, very simple.

Into a bowl, you chop some sugar and the bowl is sitting on some warm water. It’s about four ounces of sugar I guess. Then you throw in--well I’m going to throw in six egg yolks like that. There is my trusty whisk. I’m going to whisk those together, together, together and at the same time, this is our churning water. I’m going to add the same time I think. Chopping some Masala, splash the caramel down again, and we whisk and we whisk, and whisk. Then we get it over that then we take out here. Back over to the heat.

All right, the perfect pick me up on my Joe do I need this. We had a late one last night, a serious late one. The director took us all, the producer took us all out and we slept up meal. We had a few problems on this shoot basically. We’ve been on the budget all the way and as you know the filmmaking we’ve got to spend it all you have anymore for the next one. So it took out from an enormous wonderful dinner.

We had lobster, Caviar, champagne, and the finest Italian brandy afterwards and that’s why I actually need this because it’s always a nice dip, and nice little biscuit into this.