Muscat zabaglione
Instructions
In a saucepan bring 3 whole eggs 3 egg yolks, and then put them behind bars with energy using the whip by rolling or electric mixer until they took the consistency of a soft cream.
Join the Moscato D'Asti and sugar and mix very well.
Place the Pan in a double boiler and cook stirring constantly.
When the zabaglione swells and becomes foamy consistency and sustained, is ready.
Serve in individual bowls.
Piedmont prepares the same way the zabaglione in Barolo, perfect winter dessert usually served alone with pod.
Ingredients and dosing for 6 persons
- 6 fresh eggs
- 4 tablespoons of sugar
- 20 cl of wine moscato d'asti