desert.com
Zabaione or Zabaglione
Whipped Egg with Marsala
5 egg yolks
1 egg
50g castor (US granulated) sugar
150 ml Marsala (1/4 pint or US 5/8 cup)
Put
yolks, egg and sugar in the top of a double boiler over simmering water.
Beat with a whisk until pale, yellow and fluffy.
Gradually add the Marsala and
continue beating until thick enough to hold the shape of the spoon. This
takes about 10 minutes.
Spoon into individual serving dishes (tall conical glasses even a champagne flute look great)
Note
instead of a double boiler a bowl placed over the top of a saucepan 1/3 full of
water is OK. But the water must not touch the bowl.