Zabaglione is a rich Italian pudding that is delicious by itself or over fresh fruit. It can be used as a filling for cakes, pastries and crepes. Made with egg yolks, it is surprising to watch the mixture thicken just like whipped egg whites do when beaten.
- 3 egg yolks (from large eggs)
- 1/3 cup fructose
- 1/3 cup Marsala wine, or if you’re allergic to sulphites, use sake (made from rice)
Double boiler pot.
This dessert must be made in a double boiler not over direct heat. Add water to the bottom pot, then place the egg yolks and fructose in the top pan. Bring the water to boil over medium high heat. Using a hand mixer, beat the yolks and sugar for a minute, then add the wine or sake and beat for 10 minutes, or until the mixture thickens. Test the pudding — it must be hot not lukewarm, and you must beat it until it mounds on a spoon. This will ensure that it keeps its shape. If you used sake, you might want to add your choice of flavoring like vanilla, orange or almond.
Layer it with soft fruit such as strawberries, raspberries or bananas.