6 egg yolks
1/3 cup sugar, or to taste
1/2 cup marsala wine or other wine or spirit (sherry, Madeira, vermouth,
sparkling or dessert wine) or combine wine with a spirit such as
bourbon, rum, or Calvados, or other brandy, or add a favorite liqueur
such as praline or Frangelico.
Citrus juice and zest, vanilla, or ground ginger or other spices
In a round-bottomed copper zabaglione pan or the top pan of a double
boiler, bombine the egg yolks, sugar and salt. Using a wire whisk
or hand-held mixer, beat until the eggs are pale and creamy, about
3 minutes. Slowly whisk in the wine.
Place over gently simmering (not boiling) water. Continue to beat
constantly until the custard is thick and doubled in volume, 5 to
8 minutes; it should just hold its shape. Spoon into stemmed
glasses or pour into custard cups and serve warm.
Makes 4 servings.
VARIATIONS: For a lighter custard, beat 6 egg whites until stiff
peaks form. Fold them into the warm custard just before serving.
For a cold dessert that holds its shape, remove the warm custard
from the heat and place the pan in a bowl of ice cubes to cool
rapidly. beat 2 cups heavy (whipping) cram until it holds its
shape. Using a rubber spatula, fold the whipped ream into the
custard. Cover and chill or freeze. Remove from the freezer a
few minutes before serving.
Serve with fresh beries, sliced peaches or nectarines, poached
pears, or candied fruits. Or offer biscotti or other cookies for
dipping into the custard.