Servings: 6
Source: Marcella Hazan, The Classic Italian Cook Book
Zabaione must not cook over direct heat. It is necessary to have a double boiler. Since it is desirable that the upper part have a heavy bottom, you might use an enameled cast-iron saucepan or other heavy ware and hold it over water simmering in any other kind of pot. Be sure to choose a large enough pot-the mixture increases greatly in volume as you beat.
Ingredients
4 egg yolks
¼ cup granulated sugar
½ cup dry marsala
Put the egg yolks and the sugar in your heavy-bottomed pot and whip them with a wire whisk (or an electric mixer) until they are pale yellow and creamy.
In a slightly larger second pot, bring water to the brink of a simmer, not a boil.
Place the pot with the whipped-up egg yolks over the second pot. Add the marsala and continue beating. The mixture, which will begin to foam, and then swell into a light, soft mass, is ready when it forms soft mounds.
Spoon it into goblets, cups, or champagne glasses and serve immediately.
Directions
Alternate recipe (Strawberry Zabaglione, Capriccio)
In the top of a double boiler set over simmering water combine 2 large egg yolks, 1/3 cup sweet Marsala, and 3 tablespoons sugar and with an electric mixer beat the mixture at high speed for 5 minutes, or until.it is fluffy and almost triple in volume. Transfer the mixture to a bowl set in a bowl of cracked ice and stir it until it is cold. In a chilled bowl beat 1 cup heavy cream with 1 tablespoon confectioners’ sugar and ½ teaspoon vanilla until it holds stiff peaks and fold it into the mixture. Divide 3 cups strawberries, hulled and halved if necessary, among 6 Champagne glasses, spoon the zabaglione over them, and sprinkle it with pulverized amaretti (Italian almond macaroons, available at specialty foods shops). Serves 6. +