Zabaione Ingredienti: * 4 tuorli * 4 cucchiaiate di zucchero * 8 cucchiaiate ( oppure 8 mezzi gusci d'uovo) di Marsala preparazione usate per la ...
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usate per la cottura della crema lo speciale recipiente di rame non stagnato a manico lungo con il fondo tondeggiante ( ponzonetto) in modo da poter effettuare una completa rimescolatura anche negli angoli. Versate i tuorli nel recipiente, aggiungetevi lo zucchero e sbattete con una frustina fino a quanto il composto si sara' leggermente sbiancato e sara' divenuto spumeggiante; aggiungete allora il Marsala per stemperare il composto. Passate il ponzonetto a bagnomaria sul fuoco e cuocete la crema, sempre mescolando, fino a quando inizia il primo fremito di bollore: dovra' riuscrivi densa e vellutata. Versatela immediatamente in una coppa. Lo zabaione si puo' servire subito ben caldo, oppure anche tiepido o freddo con panna. Si potra' aumentare il Marsala in queste proporzioni : 6 tuorli, 250 g zucchero e 5 decilitri di Marsala sostituibile con un qualsiasi vino bianco dolce e liquoroso integrato da qualche liquore aromatico.