November 4, 2010
Total time: 20 minutes, plus freezing time
6 egg yolks
1/2 cup sugar
1/2 cup sweet Marsala, or another desired liquor or liqueur
1 pint cold heavy cream, whipped to medium peaks in a large bowl
1. In a large bowl, whisk together the egg yolks and sugar until combined and frothy. Whisk in the Marsala.
2. Set the bowl over a large pot of simmering water, making sure the bottom of the bowl does not touch the water. Continue to whisk until the mixture increases in volume and thickens to a thick, foamy cream, easily coating the back of a spoon. The consistency should be similar to that of a very thick hollandaise.
3. Remove from heat and gently fold the zabaglione into the whipped cream. Place the mixture in a baking dish or bowl and cover the surface with a sheet of plastic wrap. Freeze until firm, about 1 ½ to 2 hours. This makes a generous quart of frozen zabaglione.
Each serving: 320 calories; 3 grams protein; 17 grams carbohydrates; 0 fiber; 26 grams fat; 15 grams saturated fat; 240 mg. cholesterol; 14 grams sugar; 30 mg. sodium.
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