for 1 egg yolk:
- half eggshell of Marsala
- half eggshell of dry white wine
- 2 small spoons of sugar
Whisk the sugar with the yolks very well, then add the Marsala and the white wine. Cook the whole thing in a double saucepan.
When the cream gets thick and hard, remove the pan from the fire.
The Zabaglione is ready to be served, hot with some cookies.
From the "ricette della nonna" ("recipes from the grandmother"), a summary of typical recipes from the Ticino Region by Noride Beretta-Varenna and Giovanna Sciaroni-Moretti, editions Dadò, Locarno.