Zabaglione

[Zabaglione]

Original recipe text goes here.

How to Make a Good Zabaglione

Martino, “The Art of Cooking”, The Riva del Garda Recipes, Recipe 12

To make a cup, take four eggs, that is, the yolks, and some sugar and sufficient amount of cinnamon, and some good sweet wine; if the wine is too strong, add a little water or lean broth. Then cook the same way that fine broth is cooked, stirring all the while with a spoon. When it thickens, remove the zabaglione from the heat. Then put it in a cup. It is to be served in the evening at bedtime. Note that it soothes the brain

Redaction (4 servings)

4 large egg yolks

¼ tsp. cinnamon, ground

¼ c. superfine sugar

¼ c. sweet Marsala wine

Place the egg yolks in the top of a double boiler in a heatproof bowl that will fit snugly over a larger pan. Place on a folded kitchen towel and beat with a whisk or hand-held electric mixer until pale yellow. Mix the sugar and cinnamon together. Beat in the sugar about ½ tablespoon at a time, beating well after each addition. Beat in the wine.

Pour about 1-inch water in the bottom part of the double boiler and heat to simmering, not boiling. Reduce the heat to low. Set the top of the double boiler or the heatproof bowl over the simmering water and beat the zabaglione with a wire whisk until thick and foamy, at least 7 minutes. Pour into a cup to serve.