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
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..