Muscat-Spiked Zabaglione
Credit: Christopher Hirsheimer
(Zabaglione al Moscato)
SERVES 4
In Italian, sbaglione means big mistake. This popular dessert may have been "mistakenly" invented, probably in Florence—though it is usually made with marsala, the famous sweet wine of Sicily.
4 egg yolks
4 tbsp. sugar
4 tbsp. moscato d'asti or other
sweet Italian muscat wine
1. Put egg yolks and sugar into a large nonreactive metal bowl. Set bowl over a medium pot of gently simmering water over medium-low heat and vigorously whisk eggs and sugar together until well combined. Gradually add wine, little by little, whisking constantly. Continue whisking until mixture is light and foamy, almost tripled in volume, and holds soft peaks, about 10 minutes. (Do not let egg cook around the edges of the bowl.)
2. Divide zabaglione between 4 dessert dishes and serve at room temperature, with Cornmeal Cookies, if you like.
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