Zabayon Recipe - Italian Zabaglione Recipe
Ingredients for 6 martini glasses of Zabayon: 6 egg yolks, 8 oz. sugar, 1 cup ice wine, 2 cups whipping cream.
Recipe: Separate the eggs yolks from the egg whites. In a small mixing bowl over a double boiler, whip up the egg yolks with the sugar. Once the whisk start leaving a trail in the yolk mixture, start adding slowly the ice wine until the mixture thickens. Remove from the double boiler and let it cool down. Whip the whipping cream to stiff peaks and fold it gently in the yolks. Pour the zabayon in individual serving glass bowls and refrigerate for about an hour before serving.
The zabayon (or sometimes spelled "sabayon") is a refreshing Italian wine custard and is usually found in Italian menus spelled in Italian language "Zabaglione". In Italy zabaglione is commonly made with Marsala wine and may sometimes include mascarpone cheese. It is traditionally served with figs or strawberries. The zabaglione texture should be light and airy.