Zabaglione
- 5 egg yolks
- 14 cup sugar
- 12 cup marsala
- 14 cup sweet white wine (room temperature) or 14 cup dry white wine (room temperature)
- put egg yolk and sugar in top of double suacepan, beat for a few minutes off heat with a rotary beater or an electric mixer until combined.
- put mixture over simmering water; to prevent overheating, water in the bottom saucepan should not touch top suacepan.
- add half marsala and half white wine, beat well; add remaining marsala and wine.
- beat constantly about 10 minutes until of thick creamy consistency.
- if mixture begins to adhere to sides of suacepan, quickly remove from heat, stir vigouresly with wodden spoon, especially around the base.
- pour into four individual glass dishes.
egg yolks, sugar, marsala, sweet white wine
Taken from www.food.com/recipe/zabaglione-203447 (may not work)