Whipped Custard-Zabaglione

Italian zabaglione, similar to the French sabayon, is a rich dessert of egg yolks whipped with sugar and Marsala, served hot, with sponge finger biscuits. The quantity of sugar and type of wine can be varied to make the dessert less sweet.

1. Whisk together 4 egg yolks and 40 g caster sugar over warm water until thick, pale and warm. Add 100 ml Marsala, whisking continuously.

   

2. The mixture is ready when it is pale, thick and light. Lift the whisk and the mixture should hold a trail as it falls in ribbons. Pour into warmed serving glasses and serve immediately.