…because I just know it will weaken a woman’s knees…
6 egg yolks
1/3 cup sugar, or to taste
pinch of salt
1/2 cup Marsala wine or other wine or spirit (eg. 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 may be added along with the wine.
* But if you really want to make it right, use the Marsala *
In a round-bottomed copper zabaglione pan or the top pan of a double boiler,
combine 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.