How to Make Zabaglione

Today’s dessert is Zabaglione! It’s invented in 16th century Florence, Italy, sometimes called “The Food of the Gods.” Here are the ingredients; egg yolks, sugar, Marsala wine and a drop or two of vanilla. We’re going to be cooking the Zabaglione today in a double boiler. Note that the boiler has enough water to touch the bottom. We’re not going to be heating it so much that the water actually boils but we will have to get it hot enough for the little germs to all die a nasty little death. The egg yolk is in the boiler. I add sugar, the Marsala wine. We’re going to want to beat it. After we got it all mixed up, it’s ready for the vanilla and just a few drops. Oh, isn't that nice? Okay, we’re going to be monitoring the temperature so that it doesn’t get too hot and we’re going to be beating it so that it all gets mixed up at uniform temperature and we want it to be foamy. This process is going to take about 15 minutes. Everything I know about Zabaglione, I learned from my friend and mentor, Evil Auntie La Fleur who used to roam the streets of Hollywood as a celebrity impersonator. There now, we've created the lovely foam and we remove it from the heat immediately. Time for one more beating before we pour it. And here we go. Isn't that lovely? We can serve it in individual custard cups or we can leave it in the bowl. In either case, it can be served either hot or cold and let’s just taste a little bit. It melts in your mouth. Lovely! What a lovely treat fit for a queen. And of course since it’s celebrity dessert, we must serve it with a bit of the bubbly. Bon appetit!