Serving for One
2 egg yolks
2 tablespoons caster sugar
2 tablespoons of Marsala (Sherry)
Vanilla (optional)

"When talking of sweets in the Italian menu, this airy-fairy refinement of egg punch is the one that springs first to the mind, and it is worth while knowing how to make it to perfection. For each consumer allow 2 egg yolks, 2 tablespoons caster sugar, and 2 tablespoons of Marsala, or failing this, of good Sherry. Vanilla may be added, if liked, but for my taste the dish is better without it. Beat together the egg yolks and sugar until they are pale and creamy, then slowly add the Marsala. Place the mixture over hot water in a double boiler, and stir slowly until it thickens, taking care not to overcook it, otherwise it will curdle. Serve immediately in warmed sherbet glasses. There is a school of thought that dictates 'serve hot or cold', but this to most Italian palates is heresy -- serve your zabaione hot."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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