Recipe: Zabaglione sauce

[sonia]

This is another family recipe. The story is that my dad had it at an Italian restaurant over chocolate mousse, and recreated it as best he could.

5 egg yolks, slightly beaten
1 scant cup powdered sugar
1/3 cup sweet Marsala
1 cup heavy cream, whipped


Time:
About half an hour, with a break for cooling.

Tools:
Mixer
Double boiler
Whisk

Methods:
Separate eggs. Set egg whites aside. (You can freeze them for later baking.) Beat yolks slightly.

Combine egg yolks, sugar, and Marsala in top of double boiler. Cook over simmering water for ten minutes or until thickened, stirring constantly (preferably with a whisk). Remove from heat, strain, and cool.

Whip cream until it forms soft peaks. When yolk mixture is thoroughly cool, fold in whipped cream.

Storage:
Refrigerate. Eat within a few days.

Serving:
For a thoroughly decadent experience, serve over chocolate mousse.

Notes:
I used to request chocolate mousse with Zabaglione sauce annually for my birthday dessert when I was a kid. I haven't made the sauce for myself in many years.

Hm, I have no idea if there's an issue with Marsala and gluten.