Zabaglione is traditionally served with fresh, ripe figs and, in Italy, is known as zabaione – the name varies depending on the country. It may have originated in Venice where honey was used instead of sugar. Traditionally raw egg yolks are used but because of the fear of salmonella it is often prepared in a bain-marie nowadays. My mother did years ago for the family and I do to this day. Prepare it in a bain-marie or use a simple double boiler with a heat resistant bowl suspended above the water and to simmer extremely gently to avoid scrambling the eggs. It could take a little while, but the result is worth it.

Ingredients

• 6 egg yolks
• ½ cup sugar
• 100 ml Sweet Sicilian Marsala
• freshly grated nutmeg

Method

• Place egg yolks, sugar, a little freshly grated nutmeg and Marsala in a heat resistant mixing bowl or bain-marie.
• Place over a boiling water bath and whisk. Keep whisking until the mixture is a pale yellow and doubled in volume.
• Place mixture in two martini glasses and serve with fruit or biscuits or whatever you can think of to turn it into your own.