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  • 2 egg yolks per person

  • 2 teaspoons Sugar

  • 1 small sherry glass full of Marsala


  • 1.

    Beat the yolks and the sugar together until they are white and frothy.

  • 2.

    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.

  • 3.

    If you don’t have a copper bowl use a double boiler or a bowl over a large pot of boiling water.

  • 4.

    Stir continuously as for a custard, taking great care that the zabaglione does not curdle. It must not boil.

  • 5.

    As soon as it thickens pour it into warmed glasses and serve immediately.

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