Fill the bottom of a double boiler with 1/1/2 inches of water.
Heat the water until it simmers.
Combine the egg yolks, sugar in the top of the double boiler. Blend the mixture with a wire whisk and place it over the simmering water.
Beat the egg yolk mixture constantly.
As the sugar dissolves, the mixture will become runny, it will thicken to the consistency of heavy cream, This should take no longer then 5 minutes.
Add the wine. Continue to beat until the zabaione becomes thick and fluffy with a consistency of lightly whipped cream, This will take another 5 minutes
Rest the zabaione for 10 minutes or just until tepid stirring occasionally. When lightly cooled,
pour into small dessert bowls or glasses and serve.
Contributor: gianna garofalo for gisella isidori
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