Name: Mango Zabaglione (Warm Italian Custard) recipe by Trisha Rudra at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Egg Yolks – 4; White sugar – 10 gm for each egg yolk/1 tbsp, i.e 40 gm or 4 tbsp; Marsala or Prosecco – 4 tbsp (I replaced this with 3 tbsp of hot espresso); A splash of dark rum; Mango pulp as per choice; Orange jelly as desired; Orange segments of 1 to 2 oranges

ABOUT Mango Zabaglione (Warm Italian Custard) RECIPE

Zabaglione or Zabaione is essentially an Italian custard, served warm over fresh fruits. Often known by its French translation, Sabayon, this Italian recipe has been commonly used in northern and central provinces Italy for centuries, and today, there are numerous versions of zabaglione.

Ingredients Serving: 4

Egg Yolks – 4
White sugar – 10 gm for each egg yolk/1 tbsp, i.e 40 gm or 4 tbsp
Marsala or Prosecco – 4 tbsp (I replaced this with 3 tbsp of hot espresso)
A splash of dark rum
Mango pulp as per choice
Orange jelly as desired
Orange segments of 1 to 2 oranges

Instructions

Prepare a bain-marie; in a large heat-proof bowl, add the egg yolks and sugar.
Set the water on boil, and then turn down heat to let it simmer gently.
Use a whisk, either handheld or electric and start whipping the egg yolks and sugar until it’s almost double in volume (might take up to 8 minutes).
Add the marsala or prosecco, or in my case, the espresso.
Also add the mango pulp here, ensure no lumps remain.
Let the mixture thicken (say another 2 to 3 minutes), and take it off the heat. The eggs continue to cook in the residual heat, so do not overcook them.
Lastly, add the splash of rum, give it a light whisk with a spoon.
Prepare serving glasses with orange segments, jelly and then, when the custard is still warm, but not boiling hot, pour over the fruit and jelly, and serve with biscotti, or plain.

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