Zabaglione

1. 1

   Place egg in top of double boiler; add sugar.

2. 2

   Beat with mixer at medium speed until mixture is pale yellow and creamy.

3. 3

   Place water in bottom of double boiler and bring to boil over high heat; reduce to low heat.

4. 4

   Place top of double boiler over simmering water.

5. 5

   Gradually beat 1/4 cup Marsala wine in egg yolk; beat 1 minute.

6. 6

   Gradually add remaining Marsala and white wine.

7. 7

   Continue cooking custard over gently simmering water 8 to 10 minutes.

8. 8

   Stir bottom and sides frequently (do not overcook).

9. 9

   Immediately remove top of double boiler from water and whisk briefly.

10. 10

    Pour into 4 individual serving dishes.

11. 11

    Serve warm or cold with your favorite berries, preserves or cookies.

* Per serving · 4 servings · Values may vary.

No additional tips available.