Zabaglione with Albana raisin wine DOCG and homemade fruit in syrup
Type of recipe:
Place the yolks and sugar in a saucepan. Beat with a whisk to obtain a soft, fairly white cream. Add the Albana wine and place on the heat in a bain-marie. Beat the mixture with a hand whisk, folding from top to bottom, taking care not to allow a skin to form at the edges. When the zabaglione has reached the right consistency, remove from the heat and cool over a bowl filled with cold water.
In another bowl, whip the cream and pour the zabaglione into it using a whisk, slowly folding in from top to bottom, in order to amalgamate the two mixtures perfectly. Cover and chill in the fridge for 3/4 hours before serving with fruit in syrup or simply with finger biscuits, equally as tasty.
Ingredients for 6 people
- 4 egg yolks
- 3 heaped tbsp sugar
- 1 small glass Albana raisin wine
- 150g fresh cream