Total time: 15 minutes
Note: For a more traditional zabaglione, increase the Marsala wine and decrease the white wine, keeping the total amount of wine at one-half cup.
4 egg yolks
6 tablespoons sugar, more or less as desired
1/4 cup plus 2 tablespoons dry white wine
2 tablespoons Marsala wine
1. In a large bowl, whisk together the egg yolks and sugar until combined and frothy. Whisk in the white wine and 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 final consistency should be similar to that of a very thick hollandaise.
3. Remove from heat and serve immediately. This makes a generous cup of zabaglione.
Each serving: 313 calories; 5 grams protein; 42 grams carbohydrates; 0 fiber; 9 grams fat; 3 grams saturated fat; 420 mg. cholesterol; 39 grams sugar; 20 mg. sodium.Copyright © 2015, Los Angeles Times