Zabaglione
I like it with a sweet Marsala but you can use any sweet or semi-sweet wine - though you may need to adjust the quantities of sugar accordingly. Make sure the eggs and wine are of excellent quality. Some like to add a little whipped cream at the end but I prefer the delicate flavour of eggs and Marsala alone.
Ingredients
6 yolks
3 tbsp caster sugar
125ml sweet marsala
Method
To make a double boiler find a large bowl that fits snugly over a wide pot of just-simmering water. Whip the yolks and sugar with electric beaters until pale and creamy then place over the double boiler. Add the marsala and whisk continuously for about 15 minutes until the mixture has swelled into a soft, frothy foam and forms soft peaks. Remove and spoon into serving glasses - eat at once.
This recipe is featured in the book, Summer which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
Brigitte Hafner is a chef, restaurateur and recipe writer.
