This one is a Sunday morning favourite of Rosemary and John.
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Serves 2
Ingredients:
4 eggs
About 4 tablespoons sugar
4 espresso cups Italian espresso coffee
"Ghiottini" double baked almond biscuits (Tuscan Cantuccini) or
Ghiott Amaretti
Antichi Baronati - Marsala Fine Ambra Semi-sweet
Preparation:
- Beat together the egg yolks and sugar until there is no sign of sugar grains left.
- Place this mixture into 2 cups or glasses.
- Make the espresso coffee. Once it has percolated, wait a minute and then pour it into each of the cups of Zabaione. Now the Zabaione will rise up.
- Pour some Antichi Baronati - Marsala Fine Ambra Semi-sweet into the Zabaione and serve with the biscuits - which are to be dunked into the zabaione !!!
