ZABAGLIONE

I have served this over fresh berries in season. You can pour over grapefruit sections and brulee in the salamander. I also use this same recipe for my semi freddo. You can use, sambucca, Gran marnier, chamborg in place of the marsala if you like.

INGREDIENTS:
24 egg yolks
2 ½ cups sugar
¾ cup sweet marsala (Florio or Columbo)
1qt heavy cream whipped to firm

METHOD
*separate egg yolks and place in a large stainless steel mixing bowl
•add 2 ½ cups of sugar to egg yolks
•add ¾ cup of sweet marsala
•whisk until pale yellow
•begin whisking egg mixture vigorously over direct medium heat(or use a bain-marie)
•continue whisking until mixture thickens and forms an unbroken ribbon
•strain mixture through a fine sieve(chinois)into a clean bowl over ice and stir until cool
•GENTLY fold whipped cream into zabaglione
•DON’T DEFLATE ZABAGLIONE!
•Move to a proper storage container and refrigerate until needed