Traditional Italian Dessert Zabajone
As with all dishes from Piedmont this Traditional Italian zabajone recipe requires you to use authentic local ingredients to achieve the results you want, the best of these are
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Eggs, sugar, Marsala, Maraschino or other light- coloured liqueur, sponge fingers. Zabajone is a kind of syllabub. It is made with Marsala and Maraschino, or Marsala and yellow Chartreuse. Reckon the quantities as follows: For each person the yolks of three eggs, one teaspoonful of castor sugar to each egg, and a wine-glass of wine and liqueur mixed. Whip up the yolks of the eggs with the sugar, then gradually add the wine. Put this in a bain-marie, and stir until it has thickened to the consistency of a custard. Take care, however, that it does not boil. Serve hot in custard glasses with sponge fingers.
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