Ingredients: 3 egg yolks 3 tbsp sugar 2 tbsp Marsala 1 sachet gelatine, dissolved in 3 tbsp warm water For decoration: a dash of whipped cream with 1 tbsp sugar 2 cherries Directions:Beat the egg yolks, the Marsala, the sugar and the gelatine in a large bowl. Transfer to a double boiler and beat until the mixture thickens and becomes frothy. Be careful not to boil. Remove from heat and continue to beat for a few minutes. The zabaglione is ready! Pour it into 2 glass dessert flutes and allow to cool in the refrigerator until set. Before serving, decorate with the whipped cream and top with cherries. |