Zabaglione

1. 1

   Place ingredients in a 2-quart pot (copper is nice but not essential).

2. 2

   If you want to duplicate Cesare's paiolo, which is a pot with a rounded bottom, use a copper or stainless-steel bowl, holding the edge with a pot holder.

3. 3

   Beat ingredients with a hand mixer at high speed until foamy.

4. 4

   Place over medium heat and continue beating.

5. 5

   The mixture will thicken and increase greatly in volume.

6. 6

   When mixture feels warm, remove the pot from heat.

7. 7

   Continue beating, periodically placing the pot back over heat and quickly removing the pot again once the mixture is warm.

8. 8

   Do not overheat it or you will curdle the eggs.

9. 9

   Practice makes perfect.

10. 10

    When ready, the zabaglione will be thick, foamy, and warm but not hot to the touch.

* Per serving · 4 servings · Values may vary.

No additional tips available.