Zabaione is one of the classic, simple desserts that one finds in many places; the French know it as sabayon, or so I surmised when the copy editor who was going over my translation of Pellegrino Artusi's La Scienza in Cucina e l'Arte di Mangiar Bene Frenchified it throughout. It's very nice served in small cups, and is also excellent for dipping cakes or cookies; Giuliana Ascoli Vitali-Norsa suggests it be served with Dicitinobis, at the Vigil of Kippur. You'll need:
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 6 yolks
- 2/3 cup (120 g) sugar
- 18 tablespoons of Marsala (this should come out to slightly more than a cup)
