EFK Zabaglione
Ingredients
<p>4 large egg yolks</p>
<p><br></p>
<p>1/4 cup granulated sugar</p>
<p><br></p>
<p>1/3 cup dry Marsala wine</p>
<p><br></p>
<p>Pinch of fine sea salt</p>
<p><br></p>
<p>Fresh berries or crisp Italian cookies, for serving, optional</p>
Directions
<p>Bring 1 to 2 inches of water to a gentle simmer in a saucepan. Choose a heatproof bowl that will sit over the pan without touching the water.</p>
<p><br></p>
<p>Whisk the egg yolks, sugar and salt in the bowl until the mixture becomes lighter in color and slightly thickened. Gradually whisk in the Marsala.</p>
<p><br></p>
<p>Set the bowl over the simmering water and whisk constantly, scraping around the sides and bottom, until the zabaglione is thick, foamy and falls from the whisk in ribbons, about 8 to 10 minutes. For EFK food safety, continue until the mixture reaches at least 160°F.</p>
<p><br></p>
<p>Spoon immediately into 4 dessert cups. Serve warm on its own or with berries or crisp cookies.</p>
Bring 1 to 2 inches of water to a gentle simmer in a saucepan. Choose a heatproof bowl that will sit over the pan without touching the water.
Whisk the egg yolks, sugar and salt in the bowl until the mixture becomes lighter in color and slightly thickened. Gradually whisk in the Marsala.
Set the bowl over the simmering water and whisk constantly, scraping around the sides and bottom, until the zabaglione is thick, foamy and falls from the whisk in ribbons, about 8 to 10 minutes. For EFK food safety, continue until the mixture reaches at least 160°F.
Spoon immediately into 4 dessert cups. Serve warm on its own or with berries or crisp cookies.