Ingredients:
- 500ml of thickened cream beaten
- 8 egg yolks (not to firm)
- 1 egg
- 100ml of sweet marsala
- 200g of caster sugar
- 30 cm semifreddo or any moulded tin
- Canola oil for brushing the tin
- Cling film
Instructions: First prepare your semifreddo tin by brushing some canola oil on your tin and then cover it with cling film. Place the yolks and the whole egg, the sugar into a kitchen aid or use an electrical beater and beat until fully incorporated, about 3 minutes. Add the marsala and beat until fully mixed (few seconds). In the mean time place some water into a pan and bring to boil. Start preparing your zabaglione by adding the egg mixture into a pan and place it on the top of the boiling water pan on the top of your stove (bain marie process). The secret here is that the pan where you have the eggs mixture should never be in contact with the boiling water. With an electrical beater start beating the mixture until you see it has doubled in size. Leave the zabaglione to cool down. Mix the zabaglione with the cream, folding the cream gently. Place it inside of the semifreddo dish and freeze over night.