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The Silver Spoon, Phaidon Press

Serves 4


• 4 egg yolks
• 4 tablespoons superfine sugar
• 1/2 cup Marsala, dry white wine or sparkling wine


Beat the egg yolks with the sugar in a heatproof bowl until pale and fluffy, then stir in the Marsala or wine, a little at a time.

Place the bowl over a pan of barely simmering water and cook over low heat, stirring constantly, until the mixture starts to rise.

Remove from the heat and serve hot or cold in glasses.

Alternatively, zabaglione may be used as a sauce on coffee or hazelnut ice cream.

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