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Zabaione Marsala

Yield: 4 Servings

Ingredients and directions for this recipe

4 Egg yolks
1/3 c Sugar
1/2 c Sweet Sicilian Marsala
- such as Florio or
- Pellegrino
Cinnamon

Try substituting other wines (or liqueurs) for the Marsala; a
combination of strong coffee and brandy also makes a flavorful,
though not traditional, Zabaione. BRING A QUART OF WATER to a simmer
in a small saucepan. Place the egg yolks in a heat-proof bowl and
whisk by hand until liquid. Whisk in the sugar in a stream, then the
Marsala. Regulate the heat under the pan so that the water simmers
gently, then place the bowl over the pan so that the bottom of the
bowl is above the surface of the water. Whisk vigorously; the
Zabaione will begin to absorb air fairly quickly. Continue whisking
for a total of 4 minutes, until the Zabaione is very aerated and
thickened. Pour into stemmed glasses, dust with a dash of cinnamon
and serve immediately. Though not traditional, you may wish to serve
the Zabaione cool: After whisking until thickened, continue whisking
by hand, with a hand mixer set at medium speed, or in a heavy-duty
mixer fitted with the whip, until the Zabaione is cool.

See also:
Previous recipe Zabaione Batardo Veneziano (mock Zabaione)
Next recipe Zabaoine Sauce

Or try one of these recipes:
Club Sandwich
Gujerati-style Cabbage With Carrots (sambhara