5 whole egg yolks
1 whole egg
2 tbsp sugar
1/2 cup Marsala wine
  • double boiler
  • wire whisk
For a little more drama in a dinner-party setting, there was always the zabaglione. We attribute Dad's lifelong love affair with dessert - his pet name for the course was "dessertina" - to the fresh zabaglione he had every morning as a child. This recipe, though, is Grandma Lucy's. After Grandpa Carlo became ill, she made this for him every day.
In the top of a double-boiler, place the egg yolks, whole egg, and sugar. Set over a simmering pot of water. Beat, by hand, with a wire whisk until the mixture is yellow and frothy.
Gradually blend in the Marsala a small amount of time. Continue using the whisk, over the simmering water, until the mixture increases in volume. This should take no more than 10 minutes.
When the mixture holds its shape on a spoon, it is ready to serve. Serve warm in dessert bowls or in stemware.
source: Adriana and Mary Trigiani's Cooking with My Sisters
Mom says: "This not only tastes good, it's nutritious. There were many days when it was difficult for papa to eat. But Mama would make him the zabaglione, and sometimes he would even pour a little red wine in it.