Zabaglione with cream sauce
Instructions
Working with the whisk the egg yolks and sugar until you obtain a homogeneous compound.
Add Moscato and cook in a Bain-Marie while working with the whisk from the bottom upwards.
Passed to the strainer to remove any lumps and let cool.
Whip the cream lightly, add the cream and serve.
Ingredients and dosing for 4 persons
- 4 egg yolks
- 4 tablespoons of sugar
- 10 cl of creme fraiche
- 1/2 glass of muscat wine