Zabaglione

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Ingredients:

6 egg yolks

6 Tbs. sugar

1/2 cup sweet Marsala

1/4 cup of cognac

6 oz. fresh raspberries

Preparation:

Place egg yolks in a metal bowl.  Add sugar, cognac and Marsala and beat with a whisk until frothy. Place bowl on pan with 1 inch boiling water. Do not let water touch bowl.  Continue whipping until mixture is thick and frothy and temperature reaches 145 to 150 degrees.  In six champagne glasses, divide the raspberries and fill with zabaglione.

History:

Recipe from Antonello’s Restaurant in Costa Mesa, California.