Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Egg yolks - such as Florio or
1/3 c Sugar - Pellegrino
1/2 c Sweet Sicilian Marsala Cinnamon

Try substituting other wines (or liqueurs) for the Marsala; a
combination of strong coffee and brandy also makes a flavorful,
though not traditional, Zabaione.

BRING A QUART OF WATER to a simmer in a small saucepan. Place the egg
yolks in a heat-proof bowl and whisk by hand until liquid. Whisk in
the sugar in a stream, then the Marsala. Regulate the heat under the
pan so that the water simmers gently, then place the bowl over the
pan so that the bottom of the bowl is above the surface of the water.
Whisk vigorously; the Zabaione will begin to absorb air fairly
quickly. Continue whisking for a total of 4 minutes, until the
Zabaione is very aerated and thickened. Pour into stemmed glasses,
dust with a dash of cinnamon and serve immediately. Though not
traditional, you may wish to serve the Zabaione cool: After whisking
until thickened, continue whisking by hand, with a hand mixer set at
medium speed, or in a heavy-duty mixer fitted with the whip, until
the Zabaione is cool.

NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK

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