Zabaglione is a fabulous dessert made from a few ingredients including egg yolks. The eggs are whisked together and cooked into a light custard. It can be served warm by itself or with berries, cake, ice cream or pastry. Thanks to the Italians for creating!
Makes ½ cup
Ingredients:
Instructions:
Whisk all ingredients over a double boiler until thickened like pudding. Take on and off the heat while cooking so as not to scramble the eggs.
Serve warm.
Cooking Wiser
If you don't have a double boiler, don't buy one. Simply heat a pot of water and top with a stainless steel bowl that sets mostly atop the pot.
Avoid using aluminum bowls which absorb oils and can interfere with the cooking process.
tips for separating the egg yolk from the whites
Separate eggs while they are cold, the yolk will hold together better.
Gently crack the egg in the middle of the shell and break apart at an upward angle.
Place a bowl under the egg to catch the white of the egg and gently toss the yolk back and forth between the two shell halves until the white is gone. place the yolk into the other bowl.
If you get a piece of shell into the bowl it can easily be removed with one of the shell halves. It is actually amazing how this works.