• 7egg yolks
  • ½ cup Marsala wine
  • ⅓ cup white sugar
  • 1 cup heavy cream, whipped to stiff peaks
  • Directions

  • Step 1

    Fill a large saucepan with several inches of water, and bring to a boil over high heat. Reduce the heat until the water maintains a strong simmer. Place the egg yolks, Marsala wine, and sugar into a metal mixing bowl. Place the bowl over the simmering water. Beat constantly with a wire whisk until the zabaglione turns pale yellow and thickens to the consistency of softly whipped cream.


  • Step 2

    Scrape the zabaglione into a clean mixing bowl and set over ice, stirring occasionally until cold. Once cold, fold in the whipped cream.

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