ZABAGLIONE (The Romangnolis' Table)

By zircon50

Ingredients

• 6 egg yolks
• 6 Tbsps. sugar
• 12 Tbsps. Marsala wine

Preparation

Step 1

A round-bottom copper bowl isideal for making zabaglione. Use the bowl as the upper part of a double boiler. If you don't have one, simply use an ordinary double boiler.

Put the egg yolks into whichever container you are using, add the sugar, and beat until very pale and fluffy. Then put the container in hot but not boiling water, keep on beating, using a whisk or the blendingspeed of an electric beater. Add the Marsala a little at a time, and keep on beating until the mixture thickens to the consistency of a light batter.

Remove from the heat, beat a few moments longer, and pour into 6 dessert glasses. It can be served lukewarm or, and we think it's much better, cold.