Cold zabaglione
Instructions
Whip the egg yolks for a long time the eggs with sugar until white and frothy.
Then add a little at a time the marsala wine.
When the cream has a homogeneous consistency put on very low flame, heat, and always stirring bring to cooking.
Don't ever boil.
When the mixture looks quite swollen retired and pour the zabaglione into a Cup.
Let cool and serve decorated with whipped cream sweetened with sprinkled with not a pinch of powdered coffee.
Ingredients and dosing for 4 persons
- 4 eggs
- 80 g of sugar
- 4 tablespoons of dry marsala wine
- 10 cl of white wine