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Parve
Easy
20 Minutes
Diets 
There is nothing quite as deliciously indulgent as warm zabaglione served straight from the pan. Many like to beat it in a copper bowl so that it cooks quickly. The secret is not to let the mixture get too hot, but still hot enough to cook and thicken the egg yolks. The proportions are easy to remember: one egg yolk to one tablespoon sugar to one tablespoon Marsala, serves one person. It must be made at the last moment, but it doesn’t take long and is well worth the effort.
2 large very fresh egg yolks
2 tablespoons marsala wine, such as Kedem
2 tablespoons caster/superfine sugar
savoiardi (Italian sponge fingers/ladyfingers), for dipping (For Passover, use Passover-certified ladyfingers)
Put the egg yolks, Marsala and sugar in a medium heat-proof bowl (preferably copper or stainless steel) and beat with a whisk until well blended.
Set the bowl over a saucepan of gently simmering water – the bottom of the bowl should at no time be in contact with the water. Do not let the water boil.
Whisk the mixture until it is glossy, pale, light, and fluffy and holds a trail when dropped from the whisk. This should take about five minutes.
Pour into warmed cocktail glasses.
Serve at once with some savoiardi on a plate to the side for dipping.
From The Italian Kitchen: More than 85 Delicious Recipes, from Antipasti to Zabaglione by Maxine Clark, published by Ryland Peters & Small. Photograph by Martin Brigdale © Ryland Peters & Small.
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