Zabaione al Marsala

Instructions

1. 1

   Set a large heatproof bowl over a pot of barely simmering water — the bottom of the bowl should not touch the water. Combine egg yolks and sugar in the bowl and whisk vigorously until the mixture is thick, pale, and doubled in volume, about 3 minutes.

2. 2

   Add the Marsala wine gradually while whisking continuously. Continue whisking over the simmering water for 6–8 minutes until the zabaione is thick, warm, and falls from the whisk in slow, thick ribbons. It should hold soft mounds briefly. A thermometer should read 160°F.

3. 3

   Remove from heat immediately to prevent overcooking. Pour into warmed wine glasses or dessert cups. Serve within minutes — zabaione deflates and separates as it cools. Accompany with fresh berries and amaretti cookies for dipping.