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)
Preparation:
Beat the yolks and the sugar until the mixture is palest yellow tending towards white, then beat in the Marsala and cook over a double boiler. Do not let it reach a boil, but remove it from the fire as soon as it thickens. When it has cooled to merely warm, you can, if you like, fold in an egg white beaten to very firm peaks.
