Cold Zabaglione

DIRECTIONS

• Fit a bowl over a saucepan of barely simmering water, and put the egg yolks and sugar into the bowl.
• Using an electric whisk, start whisking the yolks and sugar over the simmering water. The mixture should become pale and thick like super-aerated double cream, and by the end it should have at least tripled in volume and be exuberantly frothy. This could take up to 15 minutes.
• Continue whisking as you slowly pour in the prosecco; you should then have a soft, billowing mass.
• Remove the bowl from its pan of simmering water, and place on a cold surface or stand it in a pan of cold water, and whisk until cool.
• Then whisk the whipping cream and fold into the egg mixture.
• Pour into 2 glasses and serve.