Zabaglione began it's life as a restorative drink - invented in the early 16th centure at the Florentine Court of the Medici. I could use a little restoration.
You will need:
- 5 egg yolks
- 1/3 cup granulated sugar
- 1/3 cup dry wine or traditionally Marsala
- 1 shot Brandy
- 1 cup heavy cream, whipped (optional)
- Fresh berries
- Anisette Biscotti
With a hand held electric mixer, beat the egg yolks and sugar together about 3 minutes or until pale yellow. Slowly whisk in the wine and brandy and set the bowl over the simmering water.
Continue to beat constantly, approximately 15 minutes, until the eggs triple in volume, thicken and reach a temperature of 140 degrees F. The mixture will resemble the thickness of cake batter. Remove from heat and cool mixture completely before refrigerating. When the mixture is cool, gently fold in the whipped cream. Layer zabaglione with fresh berries and a garnish of mint. Add a biscotti for "dunking".
~Adapted from What's Cooking America