Zabaglione
This is an interactive dessert. If it's made in a chafing dish, guests can take turns whisking until the mixture foams up in a stunning show. You can serve this dish over sliced fruit such as strawberries, raspberries, or blueberries.
SERVES 6
INGREDIENTS
- 6 egg yolks
- ½ cup sugar substitute
- ⅔ cup Marsala wine
Set up the chafing dish but don't light the sterno or oil.
Beat the egg yolks and sugar substitute together with an electric mixer until a very pale, lemon yellow.
Whisk in the wine. Light the burner and place a pan of warm water in the base. Add egg mixture to the brazier pan.
Slowly heat the mixture, whisking constantly until it suddenly foams up and thickens slightly. Don't overcook, or you'll have Marsala-flavored scrambled eggs!
Nutrition Information
Calories: 100 | Carbohydrates: 6g | Fat: 4.5g | Sodium: 10mg | Fiber: 0g
The Art of Double Boiling
To make a double boiler, simmer about 1″ of water in a deep saucepan. Set a glass or metal bowl on the top of the saucepan. Take care that the simmering water does not touch the bottom of the bowl, or you will scramble the eggs!
