Zabaione is one of the classic, simple desserts that one finds in many places; the French know it as sabayon, or so I surmised when the copy editor who was going over my translation of Pellegrino Artusi's La Scienza in Cucina e l'Arte di Mangiar Bene Frenchified it throughout. It's very nice served in small cups, and is also excellent for dipping cakes or cookies; Giuliana Ascoli Vitali-Norsa suggests it be served with Dicitinobis, at the Vigil of Kippur.
- 6 egg yolks
- 2/3 cup (120 g) sugar
- 18 tablespoons of Marsala (this should come out to slightly more than a cup)
- Beat the yolks and the sugar until the mixture is palest yellow tending towards white, then beat in the Marsala and cook over a double boiler.
- Do not let it reach a boil, but remove it from the fire as soon as it thickens.
- When it has cooled to merely warm, you can, if you like, fold in an egg white beaten to very firm peaks.