This zabaglione [zah-bahl-YOH-nay] recipe makes a simple Italian dessert
made of egg yolks, sugar and Marsala wine and served warm. The French
refer to this as Sabayon and it is used as a dessert or a sauce. Other
variations include the addition of whipped egg whites to lighten the
dish, as well as a frozen version.
8 large egg yolks
1 cup confectioners' (powdered) sugar
1/2 cup of dry Marsala (or Sherry)
Place the egg yolks and the sugar
in top of a double boiler and place on top of the bottom of the boiler.
The water should be lightly boiling and the should not be touching the
bottom of the top of the boiler. (You can also use a bowl over a large
pot of boiling water.)
Use a wire whisk and whip the mixture until it is foamy. Then add the
Marsala and continue to cook the mixture until it has doubled in volume
Use an instant-read thermometer to insure the mixture has reached 140
F. Beat the mixture for additional minute or two.
Serve the zabaglione immediately. This dish looks quite elegant served
in long stemmed wine or parfait glasses.
From the Sunday Dinner Recipe