Zabaglione is a rich light custard with a elegant taste. It first originated in Venice Italy with the name; zabaione an has become a favorite in some South American countries; under the name sambayón. Tradionally Served Warm with fresh figs. Zabaglione Custurd makes a great warm dessert after Dinner or on a real cold day. It’s will take 20 minutes to make tasty Zabaglione Custard.

Ingredients

• 5 Egg Yolks
• 4oz Caster Sugar
• 5fl oz Marsala or Sweet Sherry

Preparation

Put the egg yolks in a large mixing bowl. Add the caster sugar, and whisk until the mixture is thick, very pale and doubled in volume. Set the bowl containing the egg yolk and sugar mixture over a saucepan of gently simmering water. Add the Marsala and continue whisking until the mixture becomes warm. This may take up to 10 minutes.Pour the mixture, which should be frothy and light, into four wineglasses. Serve warm.