New Wave Zabaglione
- 6 large egg yolks
- 6 tablespoons sugar
- 1 cup sweet dessert wine, preferably Moscato d'Asti
- Beat the yolks with the sugar in an electric mixer on high speed, scraping the sides of the bowl as necessary, until light and fluffy, about 5 minutes.
- Beat in the wine and transfer mixture to a metal bowl set over a pan of simmering water.
- Whisk until light and fluffy and an instant-read thermometer registers 160 degrees Farenheit.
- Divide among the 4 red wine goblets or decorative small bowls and serve warm or chill.
egg yolks, sugar, sweet dessert wine
Taken from www.food.com/recipe/new-wave-zabaglione-130514 (may not work)