Chef Lance Cowart: “Zabaglione”

6 egg yolks
6 T sugar
1 C sweet white wine, such as Moscato

Serves 4 as a dessert or use with 1 recipe Tiramisu

The Zabaglione is cooked over simmering water in a double boiler. This will prevent the eggs from curdling, so take care the water doesn’t come into contact with the bottom of the bowl.

In the top of the double boiler (or a metal bowl that can be suspended over simmering water), beat the egg yolks and sugar until thick and foamy. Beat in the wine. Set the mixture over the simmering water and whisk constantly for about 4-5 minutes. If the mixture heats too quickly, remove it from the heat for a few seconds. You want to cook the eggs slowly so the mixture stays very smooth. It will look foamy and be slightly thick. Serve immediately, or chill for making Tiramisu

Total time: 20 minutes, plus freezing time..

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