Zabaglione (dessert of egg yolks and wine)

Name: zabaglione (dessert of egg yolks and wine)
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1,5 dl dry white wine or Spumante; 130 g granulated sugar; 1 bag vanilla sugar; 4 Eggs split (protein is not used); 1 egg; dl Marsala; 1 el lemon juice

A tasty Italian recipe. The vegetarian dessert contains the following ingredients: dry white wine or Spumante, granulated sugar, vanilla sugar, eggs (split (egg white is not used)), egg, Marsala and lemon juice.

Ingredients

Kitchen Stuff

(metal) batter bowl contents 1 1/2 a 2 liter

Directions

In a large pan (where the batter fits), bring plenty of water to the boil.
In other pan, bring wine with 100 g sugar and vanilla sugar to the boil.
Put egg yolks and egg in batter and beat.
Take a pan with wine mixture of fire and add Marsala.
Mix the wine mixture for about 10 minutes until it has lukewarm and add it to eggs with whiskers.
Place the broth on the pan with boiling water (au bain marie), reduce the heat and mix with a whisk in a whisker for 5 to 8 minutes and let it bind to a lumpy, yet pourable sauce (do not boil).
Take the jug bowl with the tied zabaglione and continue to beat for approx.
1 min.
Wipe the edges of wine glasses with lemon juice and 'dope' in the rest of the sugar.
Then pour zabaglione into four glasses and serve immediately..