Chandra from Lick the Spoon lead us into a yet to be explored theme for this month's SHF. We're to get a little tipsy, well, our desserts are at least.
I've decided on a traditional Italian dessert - and something that my mother would whip up for special occasions. It's incredibly simple, having only 3 ingredients but they work in such perfect harmony that it's sublimely delicious - add some feather-light homemade savoiardi and it's heaven.
I'll be making what is probably one of the most mispronounced Italian desserta - Zabaglione (not to mention all its various ways of spelling). There is no bag in Zabaglione but there is Marsala!
Zabaglione or Zabajone or Zabaione
3 egg yolks
75g caster sugar
6 tablespoons Marsala
Beat the egg yolks and sugar until light and creamy.
Add the Marsala and then place the bowl onto a double boiler and continue whisking until it lightens, increases in volume and holds it's shape.
Pour into 2 glasses and serve with Savoiardi biscuits.
Another serving suggestion is to offer them in shot glasses with mini-sized savoiardi as was done for the Blog Party entry.
Tagged with SHF : Sugar High Friday : Zabaglione