Italian zabaglione, tidbit comes from the culinary traditions of Lombardy. Italian recipe for zabaglione dessert recommends cooking the egg yolks and sugar with sweet wine - traditionally should be a Sicilian marsala. The cream can be administered with fresh fruit. In France it is inherent in the addition of another famous dessert: gratin de fruits. It is prepared according to the traditional recipe of fresh fruit (mostly seasonal), which is slightly karmelizuje, and then dipped in a sauce sabayon - full name of the dessert is then: gratin de fruits en sabayon.
Ingredients for 2 servings:
2 egg yolks
2 tablespoons sugar
2 tablespoons marsala wine (or other alcohol)
first Whisk egg yolks with sugar in a metal or glass bowl and fluffy.
second Place a tamped mass above the bath water, can not be immersed in the water bowl and then whip (the mass can not to boil, because it will be scrambled eggs), add the wine (preferably Sicilian marsala but others may be, it tastes too good dessert with sherry and even vodka (which you add 1 tsp), then whip until the mixture thickens.
third mass Remove from water bath and still beat a minute.
4.Przelac mass of cups and serve, I like the cold with whipped cream.
Enjoy
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