Zabaglione

1. 1

   Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.

2. 2

   Add the egg yolks and sugar to a large glass bowl.

3. 3

   Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes.

4. 4

   Decrease the mixer speed to low and add the Marsala and salt.

5. 5

   Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water.

6. 6

   Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.

7. 7

   Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly.

8. 8

   Serve with fresh berries, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.