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Zabaglione caldo

Yield: 4 Servings

Ingredients:

• 8 Egg yolks
• 1/2 c Sugar
• 3/4 c Marsala

Instructions:

dry sherry or port In a large bowl or the top part of a double boiler beat egg yolks and sugar until pale and thick. Set bowl or top part of double boiler over simmering water do not let water boil. Add Marsala sherry or port slowly beating constantly. Zabaglione is ready when mixture has tripled in volume and it is soft and fluffy after 4 to 6 minutes. Spoon into individual glasses. Serve immediately. Variation: Cold Zabaglione (Zabaglione Freddo): As soon as Zabaglione swells up into a soft mass set bowl or top part of double boiler over a bowl of ice water. Continue stirring until cool. Spoon into glasses and refrigerate until ready to serve.

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