Zabaglione

2 egg yolks
2 tablespoons (30 ml) superfine sugar
2 tablespoons (30 ml) Marsala wine

Put the egg yolks in a large, heatproof bowl or in the top pan of a double
boiler and whisk together. When the mixture starts to thicken, place the
bowl over a saucepan of gently simmering water. Add the Marsala wine and
whisk together continuously until the mixture becomes thick, hot and
foamy. Spoon into serving dishes and serve at once. Serves 2.

"Adriana's Italian Gourmet Cookies"

If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana


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