Zabaione

Zabaione is an aerated, stirred custard cooked on the stovetop, usually over a water bath (bagno maria). The bottom of the bowl must not touch the simmering water.

Zabaione should be made as close to serving time as possible. It tends to lose some of its aeration and will separate if allowed to stand too long. (Should this happen, return it to the stove and repeat the thickening process.)

To make zabaione: Beat the egg yolks and sugar with a balloon whisk as for crema inglese.