I can see how this could work - I really can - I just must have done something wrong. It was probably too much of one thing or another. Or perhaps I adjusted the proportions down too much. Next time I'll make the full amount of zabaione instead of 1/4 of it. Since you only use the egg yolk, we made baked meringues out of the egg whites. Mmm!
The good (great) news about this is that it's healthy and low cal. You can't beat that in an Italian dessert. Hopefully, someone will be able to perfect this and share the secret with yours truly. Enjoy!
IngredientsThe original recipe (courtesy of Men's Health and some other place where I found out you can completely omit the sugar) is 4 times the amount of ingredients, but I didn't have the heart to waste that many eggs just in case it failed miserably.
1 egg yolks
1/16 cup sweet wine (marsala is traditionally used but I used plum wine)
1/4 teaspoon lemon juice
1. Create a double boiler from a pot and a large metal bowl that will sit comfortably on top of it. The saucepan should be able to hold 3 inches of water or so, and should not touch the bottom of the bowl. Bring the water to a gentle boil on medium heat.
2. Place the egg yolks in the bowl off of the heat, whisking them together well with a large, balloon-shaped whisk. Slowly whisk in the wine and the lemon juice.
3. Place the bowl on top of the pot when the water is gently simmering. Begin whisking at a steady, moderate pace. The zabaione will become frothy and thick. Continue whisking until the zabaione falls from the whisk and mounds on top of itself, keeping and holding its shape for a few seconds.
4. Remove the bowl from the pot of water and whisk for a few more seconds. Immediately divide the zabaione among four dessert dishes and serve warm on top of fresh fruit or whatever else you like.
Makes 1 serving