One of Italys great gifts to the rest of the world, zabaglione, is an ethereal dessert made by whisking together egg yolks, wine - traditionally marsala but champagne or wine is often used for a savoury version - and sugar.
- In the top of the double boiler or a metal/heatproof bowl that can be suspended over simmering water, beat the egg yolks and sugar until thick and foamy. Beat in the wine.
- Set the mixture over the simmering water. Make sure the water doesn't touch the base of the bowl and whisk constantly for about 4-5 minutes.
- Continue whisking until it forms a thick creamy foam that coats the back of the spoon. The eggs need to be cooked gently so the mixture stays smooth.
- Serve immediately over fresh fruit, sponge finger biscuits or broken biscotti pieces. It can also be served chilled.
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