Zabaione

Zabaione (or zabaglione) is a warm froth made of egg yolks that takes its scent from the wine or a liqeur of choice (Marsala, Limoncello, Grand Marnier…)

Serves two

• 2 egg yolks (at room temperature)
• 40 grams of caster sugar
• 50ml dessert wine (I used Moscato)

In a heat proof bowl start whisking the eggs and sugar until the mixture becomes pale and fluffy for about 3 minutes (on this occasion I prefer to use a whisk rather than electric mixer).

Set the bowl over a pan of gently simmering water (use a small amount of water and make sure it doesn’t touch the base of the bowl) and start adding the wine while whisking continuously.
Now the zabaione should almost double in size and turn into a soft and frothy mass.
The zabaione should be ready in no more than 15 minutes and has formed soft mounds.

Once ready serve it while still warm spooning into cups (as per my choice) or glasses garnished either with biscuits or just have it on its own.