Zabaione is one of the classic, simple desserts that one finds in many places; the French know it as sabayon. It's served in small cups, and is also excellent for dipping cakes or cookies; serve it with Dicitinobis at the Vigil of Kippur.
- 6 egg yolks
- 2/3 cup (120 g) sugar
- 18 tablespoons of Marsala (this should come out to slightly more than a cup)
Beat the yolks and the sugar until the mixture is palest yellow tending towards white, then beat in the Marsala and cook over a double boiler.
Do not let it reach a boil, but remove it from the fire as soon as it thickens.
When it has cooled to merely warm, you can, if you like, fold in an egg white beaten to very firm peaks.