Zabaione
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 3 egg yolks
- 30 g powdered sugar
- 1 1/2 dl Cyprus, Marsala, or Madeira wine
- rum
- powdered cinnamon
Instructions
- Beat the egg yolks with the sugar until they are almost white.
- Add the wine (and optional rum and cinnamon) and stir.
- Set over high heat and whisk constantly, never letting it boil or it will curdle.
- Remove from the heat the moment it begins to rise and froth. Best made in a tall chocolate pot.