Italian zabaglione

Place the egg yolks, whole egg and sugar in a non-tinned copper calderotto and mix them with a whisk until mixture is puffy and homogeneous.

Be careful not to mount the eggs.

Transferred to the calderotto in a water bath and make sure the bottom of the calderotto itself does not touch the hot pan containing water.

Add the wine, stirring constantly with a whisk.

Make sure the Bain-Marie water doesn't come to boil, remaining just below the boiling point.

Continue to work the mixture until the cream is swollen and has doubled its volume (the froth processing temperature should be about 45 degrees).

If you want to serve it cold zabaglione transferred the calderotto of copper in a steel bowl full of ice.

In this way, the cream will cool down without dismounting.

One successful zabaglione should be puffy and fluffy.

Remember that hot cream always has a softer texture and light of the cold.

In addition, the consistency of the mixture also depends on the ratio of the quantity of eggs and sugar.