Zabaglione

1. 1

   Whisk the yolks and sugar in a medium glass bowl until creamy, about 5 minutes.

2. 2

   Set the bowl over a pan of barely simmering water.

3. 3

   Add the Marsala; whisk until the mixture almost doubles in volume, about 15 minutes, scraping down the sides of the bowl as needed.

4. 4

   Serve with black pepper cookies.

5. 5

   Preheat the oven to 425F with a rack in the center.

6. 6

   Put the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy.

7. 7

   Mix in the vanilla and salt.

8. 8

   Beat in the egg whites until incorporated.

9. 9

   Combine the flour and pepper in a small bowl; add to the butter mixture in 3 batches, mixing until just combined.

10. 10

    Put the dough in a pastry bag fitted with a 1/2-inch round tip (such as Ateco #804).

11. 11

    Pipe 3-inch strips, about 1/2 inch apart, on a parchment-lined baking sheet, keeping the tip close to the sheet for thin cookies.

12. 12

    Bake until the edges are golden and the centers are set, about 7 minutes.

13. 13

    Let cool on the sheet 5 minutes before transferring with a spatula to a wire rack to cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.