- 4 large egg yolks
- 1/3 cup granulated sugar
- 1/3 cup dry Marsala
- Pinch fine sea salt
- In a large pan bring 2 or 3 inches of water to a slow simmer over medium heat.
- In a metal bowl combine egg yolks, sugar, Marsala and salt.
- Put the bowl on the simmering water.
- Whisk vigorously, avoiding that the eggs scramble, until the mixture is thick and foamy. This may take about 8 minutes or so.
- Remove the bowl from the heat and whisk for 30 more seconds.
Serve the Zabaglione warm or chilled.
The way the Italian say it: Zabaglione. The legend says that Captain Giovanni Baglioni who in the 16th Century, while camping in Reggio Emilia, sent his soldiers to seek food. They came back with what they found in the nearby area: eggs, sugar and wine. They mixed everything and found the result delicious so the cream was named after the Captain. Some instead want the cream to be from Venice, where in the 17th century it was common to drink “zabaja”, from Illira (Dalmatia), a drink aromatized with sweet wine from Cyprus.