Beat the yolks and the sugar together until they are white and frothy.
Stir in the Marsala and put the whole mixture into a thick pan (an untinned copper sugar-boiling pan is the best utensil for zabaglione) over a slow fire.
If you don’t have a copper bowl use a double boiler or a bowl over a large pot of boiling water.
Stir continuously as for a custard, taking great care that the zabaglione does not curdle. It must not boil.
As soon as it thickens pour it into warmed glasses and serve immediately.
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 43m ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 1h ago