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![Glass of the Italian dessert Zabaglione or Sabayon](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI1ODUiIGhlaWdodD0iNDA4IiB2aWV3Qm94PSIwIDAgNTg1IDQwOCI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![Glass of the Italian dessert Zabaglione or Sabayon](https://foodlovi.com/wp-content/uploads/2023/04/Zabaglione-585x408.jpg)
Ingredients
- 5 egg yolks
- 100g/4oz caster sugar
- 150ml/5fl oz Marsala or sweet sherry
Instructions
- Put the egg yolks in a large mixing bowl. Add the caster sugar, and
whisk until the mixture is thick, very pale and doubled in volume. - Set the bowl containing the egg yolk and sugar mixture over a saucepan
of gently simmering water. Add the Marsala and continue whisking until
the mixture becomes warm. This may take up to 10 minutes. - Pour the mixture, which should be frothy and light, into four wine
glasses. Serve warm.