Prep 5 mins
Cook 10 mins
A classic sauce, for serving with desserts, cakes, sweet souffles and ice cream. Just be careful not to cook the egg yolks. If you;re an experienced cook, you could do this without a double boiler, in a small heavy-bottomed pot.
- 3 large egg yolks
- 1 ounce granulated sugar or 30 g granulated sugar
- 4 tablespoons marsala or 4 tablespoons sweet sherry
- 1 1⁄2 tablespoons brandy or 1 1⁄2 tablespoons cognac or 1 1⁄2 tablespoons Bourbon or 1 1⁄2 tablespoons whiskey
- Combine the egg yolks, sugar and sweet wine in the top of a double saucepan, over hot water.
- If you're a sure-handed cook, you could try using a small saucepan with a heavy bottom.
- Whisk this mixture, preferably with a wire whisk, all the time until the mixture coats the back of a spoon.
- (Watch the heat, which should stay low and the contents UNDER boiling point -- as for Hollandaise and other egg sauces).
- Stir in the 1 1/2 tablespoons hard liquor.
- Serve immediately, or keep warm for as briefly as possible, covered, over hot water.
MMhhh! This was a great dessert sauce. It's easy to prepare and with the special addition (I used Brandy) we got a phantastic zabaglione. We used this as topping for weekend cooker's Baked Stuffed Apples With Cinnamon Allspice and Cloves #486319. Yummy, I will make this again ...adding some brandy!