Zabaione
This dessert is very well known in Italy. This hot cream is very good alone with some dry biscuits or it can also be served cold with fresh fruit.
4 large egg yolks
4 Tbsp. sugar
8 Tbsp. dry Marsala wine or Moscato d'Asti
1. Using an electric hand blender beat the egg yolks with the sugar in a medium sauce pan until fluffy and light yellow. Use the medium-high speed. It is also possible to beat the eggs with a wire whisk, but it is much more difficult.
2. Add the Marsala wine without stopping to mix the batch.
3. Immediately after mixing in the Marsala set the sauce pan in an other pan with simmering water or on the top of a double boiler. You should never stop mixing from when you start until it is ready.
4. Beat the sauce for about 10 minutes while holding the saucepan in the water. Remember, the water doesn't have to boil.
5. The zabaione is ready when the cream has doubled in volume and it is fluffy and soft.
6. Serve it immediately accompanied with dry biscuits.
In my family we like to serve it over a slice of Traditional Christmas cake called, "Pandoro." Pandoro is a famous cake eaten at Christmas time all over Italy.
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