CLASSIC ZABAGLIONE

This recipe can be prepared in 45 minutes or less.

This foamy custard is a traditional Italian dessert. Delicious with no accompaniment at all, it's even better spooned over fresh fruit or served with biscotti.

Be sure to have anything else you plan to serve with the zabaglione ready to go, as it really is best eaten just seconds off the stove.

3 large egg yolks

1/4 cup sugar

2 tablespoons dry Marsala

Have ready an instant-read thermometer in a cup of hot water. In a metal bowl with a whisk or a hand-held electric mixer beat together all ingredients until combined well. Set bowl over a saucepan of barely simmering water and beat mixture until tripled in volume and thermometer registers 140°F, about 5 minutes. To ensure that eggs are cooked, beat mixture 3 minutes more.

Serve zabaglione immediately.

Gourmet

February 1999