Zabaglione

By Daniel Rogov

8 eggs, separated
1 cup extra-fine sugar
1/2 cup Marsala or Madeira wine

Mix together the egg yolks and sugar and beat until very light. Place this mixture in the top of a double boiler over but not in boiling water. Take care that the bottom of the pot with the ingredients does not come in contact with the water. With a wire whisk beat until the custard is foamy and then add, gradually, while continuing to beat, the wine. Continue to beat until the custard has doubled in volume and begins to thicken. Remove from the heat.

Beat the egg whites until stiff and fold these into the custard. Serve in sherbet or wine glasses while still warm.

(Serves 4 - 6)

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.