Zabaione

© Alice Wiegand / , via Wikimedia Commons  

Time: 25 min
Servings: 4

Ingredients

• Egg Yolk: 8
• Sugar: 160 g
• Marsala: 100 ml

Preparation

Take the 8 eggs and separate the yolks from the whites (the latter will not serve you).

Put the sugar and egg yolks in a steel bowl with the handle and thick bottom (which will then be placed in a bain-marie), and beat with a whisk (or electric mixer), until a swollen cream is formed, frothy, smooth and almost white.

Add gradually the Marsala (or another liqueur wine), always slamming to make the liquid absorb well, and when all the ingredients are well mixed, dip the pot in a bain-marie into another larger pot that contains it, filled for 1/3 of very hot water:
the fire must be very low and the water must never boil, but rather must keep a slight quiver.

Stir with the whisk for about 10-15 minutes, until you see the cream swell, thicken and become velvety.

At this point you can remove the zabaglione from the fire and serve immediately in glass cups. If you want to taste it cold, you have to mix it from time to time until it has cooled down, to prevent the wine from separating from the cream and settling on the bottom.