1 wineglass Marsala or Madeira wine (1/4 cup)
1 tablespoon sugar
2 eggs
Beat the eggs, beat in the sugar, add the wine. Cook over a slow fire,
beating constantly until the mixture begins to thicken. Take from the
fire and continue to beat a moment so the mixture will not cook to the
side of the hot vessel. It should be a smooth, frothy cream. It is
eaten hot, poured over sponge cake or served in tall glasses. A scant
teaspoon of cinnamon may be added by way of variety.
It is best to cook Zabaione in a double boiler or in a dish set into a
larger one of boiling water, to prevent its curdling.
Orange or other fruit juice may be substituted for the wine, but
Marsala is the original and authentic ingredient. Made with fruit
juice it becomes an acceptable pudding sauce.
_Pensione Santa Caterina, Siena._