Recipe: Frozen zabaglione

(Anne Cusack / Los Angeles Times)

Frozen zabaglione

Total time: 20 minutes, plus freezing time

Servings: 8

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.