Warm Zabaglione with Marsala, Figs and Amaretti

What you need

• 4 large egg yolks
• 50 g (1/4 cup) sugar
• 80 ml (1/3 cup) dry Marsala
• 4 fresh figs, quartered
• 8 amaretti

Method

Restated from the original video

1. 1

   Pour about 3 cm (1 in) of water into a saucepan and bring it to a bare simmer.

2. 2

   In a large heatproof bowl, whisk the yolks and sugar for 2 min, until pale and thick.

3. 3

   Set the bowl over the pan, with the bottom clear of the water. Whisk constantly for 3 min.

4. 4

   Pour in the Marsala in a slow stream while still whisking.

5. 5

   Keep whisking over the steam for 5-7 min, until the foam triples in volume, holds a ribbon for a few seconds and reaches 71 °C (160 °F).

6. 6

   Lift the bowl off the pan at once so the eggs do not scramble.

7. 7

   Spoon the warm zabaglione into glasses or bowls and serve with the figs and amaretti.

8. 8

   The yolks are only lightly cooked, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.

Imported from tastingtable.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.