5 Egg yolks
170 g Superfine granulated sugar
280 g Fresh cream
150 g Marsala Superiore dry
Traditional “Extra Vecchio” Balsamic Vinegar of Modena PDO
In a bowl, whisk the egg yolks with 60 g of sugar until the mixture is light and fluffy; using a sieve, add another 60 g of sugar and gradually pour in the Marsala Superiore dry, continuing to whisk.
Then cook the mixture over low heat or a double boiler, stirring it from time to time until it reaches a velvety consistency. Take care not to let the mixture thicken too much. Remove from heat and allow to cool. Meanwhile, in an ice-cold bowl, whip the fresh cream with the remaining sugar (50 g) and incorporate it into the zabaglione mixture by gently folding from the bottom to the top. Ensure that everything is smooth, with an even colour, and let the mixture cool in the freezer in a sealed container for just over an hour. Every hour or so, remove the container from the freezer and mix the contents to even out the consistency of the gelato and level the surface. The gelato will freeze very slowly due to the alcohol content, thus it must be regularly checked to see if it has reached the desired consistency. Once ready, serve it in a cup with a drizzle of Traditional “Extra Vecchio” Balsamic Vinegar of Modena PDO.