Zabaglione

Zabaglione is a great invention! A terrific pick-me-up if you do not have a problem with cholesterol. When you have mastered the technique, experiment with different wines.

4 large		egg yolks
4 Tbs		caster sugar
4 Tbs		Marsala wine
4 Tbs		sweet white wine

1	Set a mixing bowl over a pan of boiling water. In the bowl, vigorously whisk the egg yolks with the sugar over a medium heat until the mixture begins to thicken and lighten. It is important that the heat under the bowl is not too high or the mixture will curdle.
2	Whisk in the Marsala and white wine in small quantities at regular intervals until both have been incorporated (the mixture should be thick and velvety, not frothy). Then pour into glasses and serve with sponge fingers or fresh strawberries, ripe apricots and figs to dip in.
3	Note: Zabaglione can also be served cold. After preparing it as instructed above, place the hot mixing bowl over ice and keep stirring or lightly whisking until the zabaglione is completely cold. Use as it is or as a sauce.

Servings: 4