Zabaglione swiss cottage
Instructions
Work energetically In a saucepan the yolks with sugar until mixture is light and fluffy.
Add a few drops at a time the white wine, water and kirsch, always stirring.
Place the pot on low heat and very slowly bring to a boil, stirring constantly.
The zabaglione is ready after one or two minutes, as soon as you notice that begins to veil the spoon.
Immediately remove from heat and pour into 4 mugs.
Serve hot.
Ingredients and dosing for 4 persons
- 5 fresh eggs
- 10 tablespoons of sugar
- 20 cl of dry white wine
- 10 tablespoons of water
- 10 cl of kirsch