Ingredients (serves 6)
6 fresh eggs
6 tbsp. sugar
1 glass and a half of forti ed wine (Marsala, Passito di Pantelleria, Vecchio Samperi) pinch of cinnamon
Ask your friend with the chicken coop if you can have eight extra-fresh eggs, two more than we need, just in case one breaks or you get some last-minute additions to the guest list.
From your local wine shop ask for some Marsala or whichever fortified wine from those listed that you prefer. No doubt you’ve already got sugar at home, you take your coffee sweet like me, so we’re ready to get started.
Separate the yolks from the whites. row the whites straight into the bin or they’ll end up at the back of your fridge for months. Don’t think you’ll find a use for them, to make meringues or something. You won’t. Firstly, meringues are impossible and they never turn out right. Don’t you think I’d have given you the recipe if they did? Secondly, you’ll feel guilty every time you open the fridge and they look out accusingly at you. Get rid of them, now, listen to me, show them the road to the organic waste, bye bye.
So, where were we? Ah, yes! Combine the sugar and yolks with an electric whisk or, if you don’t have one, by hand (poor you). Whip them until they’re almost white. Add the Marsala, or Samperi or whatever you’ve picked, and mix together over a low heat. I’m good at this and do it over a ame but you’re more willing and much more careful than me, so I recommend you do it bain-marie. Do you know what that is? No? Well, I’m not going to tell you: go waste ve minutes online and find out for yourself. Ready now? Okay, let’s go. Keep stirring quickly, being careful not to let it boil, which would cause the whole lot to separate.Turn off the gas when the mixture starts to rise up the sides of the pot.
Pour it into glasses or dishes, and serve with a couple of thin buttery biscuits (even three or four) Zabaione can be served hot, warm or cool, depending on the season. It’s delicious with fresh cream but watch out for your waistline: it’s fairly high in calories.