Zabaglione (serves 6)
This classic Italian dessert is a welcome ending to any fine meal.
12 egg yolks
1/2 cup sugar
1/2 cup Marsala wine
In a round-bottom copper bowl, set about 2" over a pan of simmering water, whisk the egg yolks and sugar together until mixture begins to thicken. Slowly add the wine and continue whisking until the mixture triples in volume and the temperature reaches 140°F. Be careful the eggs don't get too hot or they'll scramble.
Serve plain, divided equally between 6 wine glasses or poured over fresh berries. Try it with plated ladyfingers layered with slices of fresh fruit. Top with the zabaglione and place under a broiler until slightly browned and bubbly.
Tips:
- Chilling the bowl first often helps control the transition from raw to cooked eggs, preventing them from scrambling. I find this especially helpful when preparing the zabaglione tableside directly over a flame.
- Chilling the wine adds a grace period for better temperature control as you build volume.
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Baking
