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Recipe: Hazelnut sherry zabaglione

Hazelnut sherry zabaglione

Total time:

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About 15 minutes

Servings:

2

4 egg yolks

6 tablespoons sugar, more or less as desired

1/4 cup dry sherry, preferably oloroso

1/4 cup hazelnut liqueur

1. In a large bowl,

whisk together the egg yolks and sugar until combined and frothy. Whisk in the sherry and the hazelnut liqueur.

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:

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374 calories; 5 grams protein; 52 grams carbohydrates; 0 fiber; 9 grams fat; 3 grams saturated fat; 420 mg. cholesterol; 49 grams sugar; 21 mg. sodium.

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