1. Combine egg yolks, water, sugar and Marsala in the top of a double boiler over hot, but not boiling water. 2. Beat mixture until it is lukewarm. 3. Remove from over hot water and continue beating mixture until foamy and slightly thick. 4. In a bowl, beat cream until stiff and blend into egg mixture. 5. Pour mixture into a freezer safe 1 quart mold, cover and freeze until firm (about 2 hours). 6. To serve, dip mold briefly into warm water and invert mold on serving plate. 7. Cut zabaione into 6-8 portions. ---------------------------------------------------------------------------
Nutrition
Ingredients
