Zabaione -- Italian Style Egg Custard

1. 1

   Using an electric hand blender beat the egg yolks with the sugar in a medium sauce pan until fluffy and light yellow.

2. 2

   Use the medium-high speed.

3. 3

   It is also possible to beat the eggs with a wire whisk, but it is much, much more difficult.

4. 4

   Add the Marsala all at once.

5. 5

   Blend into the egg yolks.

6. 6

   Immediately set the pot with the mixture in another pan with simmering water or the top of a double boiler.

7. 7

   Stir the mixture constantly while over the hot water.

8. 8

   Beat for about 10-15 minutes over the simmering water (it does not have to boil), or until the mixture is doubled in volume and appears fluffy and soft.

9. 9

   Either, serve immediately, hot, with dry cookies, or allow to cool, then place in the refrigerator for a couple of hours and serve cold with fresh fruit.

* Per serving · 4 servings · Values may vary.

No additional tips available.