Zabaglione
4 large egg yolks
1/4 cup granulated sugar
1/4 cup sweet Marsala wine
Place the egg yolks in the top of a double boiler or in a heatproof bowl that will fit for snugly over a large pan. Place on a folded kitchen towel and beat with a whisk or hand held electric mixer until pale yellow. Beat in the sugar about 1/2 a Tablespoon at a time, beating well after each addition. Beat in the wine. Pour about 1-inch of water in the bottom part of the double boiler and heat to simmering, NOT BOILING. Reduce the heat to low. Set the top of the double boiler or the heatproof bowl over the simmering water over thr simmering water and beat the zabaglione with a wire whisk until thick and foamy, at least seven minutes. Pour into 4 wine glasses or dessert bowls. Serve at once.
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