- TO COOK THE ZABAGLIONE:
Set up a double boiler or a medium-size
stainless-steel bowl over a pot of simmering
water. Check to make sure the bottom of the bowl
is not touching the water, or the eggs may
scramble.
- With a hand held
electric mixer, beat the egg yolks and sugar
together until pale yellow. Add the Marsala and
set the bowl over the simmering water. Continue
to beat with the electric mixer until the eggs
triple in volume, thicken and reach a temperature
of 140° F., as registered on an instant
thermometer. Be sure to beat the eggs until they
reach this temperature at which salmonella
bacteria is killed. This will take about 10 to 15
minutes. Be sure to move the beater around the
bowl so the eggs cook evenly; there will be quite
a bit of spattering.
- TO SERVE THE
ZABAGLIONE: Transfer the mixture to wine glasses
and serve immediately accompanied by ladyfingers
or Italian cookies known as
"Savoiardi." An alternative way to
serve this is to take slices of pound cake or
panettone and set them on a broiler pan. Cover
the cake slices with a layer of sliced
strawberries or peeled Comice pear, and ladle a
portion of the zabaglione over the fruit. Broil
the slices for a minute or until the zabaglione
is bubbling and lightly browned. Serve
immediately.
|
