As a follow-up to last week’s egg dessert recipe, I’m posting a recipe for “Zabaglione”, a simple Italian dessert made of egg yolks, sugar, and Marsala wine – few ingredients, yet oh so tasty.
The standard recipe calls for beating raw eggs stiff, but in today’s salmonella-scared world, it would be okay to beat the eggs over a double boiler, if that makes you feel more comfortable.
Recipe for one (double or triple (etc) for more people)
1 egg (or just the yolk)
2 tbsp sugar
2-3 spoonfuls of Marsala wine (to taste)
Beat the egg stiff, until it reaches the point where a little teaspoon could stand up in the cream without support. Slowly add the other ingredients and mix together.
Serve in cocktail glasses (transparent glass is pretty in order to see the Zabaglione). Zabaglione is often accompanied by a “pavesini” cookie.