Zabaglione bowls
Instructions
Beat the egg yolks with sugar and add the marsala.
Bake in a Bain-Marie, stirring constantly.
When the mixture has thickened, put it to cool.
Whip the cream and, without zuccherarla, unite to zabaglione.
Divide the mixture into individual cups, place them in the refrigerator for a few hours and serve with biscuits
Ingredients and dosing for 4 persons
- 4 egg yolks
- 4 tablespoons of sugar
- Marsala wine or white wine
- 50 cl of cream