We like zabaglione because it reminds us of home, when on cold winter days we put ourselves at the stove to prepare a traditional dessert like this fantastic eggnog, a cream of egg yolks and sugar, generally enriched with a liqueur wine
Ingredients
- 100 g dry Marsala
- 60 g sugar
- 4 egg yolks
- 1 egg
Mix all the ingredients in a steel bowl (the ideal would be a small bowl with a convex bottom); place on a bain-marie just shaking and stir with a whisk until a consistent froth is obtained
and airy; work with regular but not fast movements and accelerate when the eggnog begins to become more consistent (it will take about 15 minutes). Serve immediately, accompanied with panettone or pandoro.
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