Zabaglione

4 eggs
2 tablespoons white sugar
2 oz white wine or sherry

This dessert requires some equipment:

A double-boiler - One large pot with boiling water with another sitting inside of it, floating on the water.  A large metal bowl is ideal.
A good wisk and some determination or hand beater; both require some patience.
Separate the eggs and add the yolks, sugar and alcohol to the bowl.  Turn on the heat and begin to mix.  When the water boils turn it off and continue to mix until it expands, 6-8 minutes.  This takes some time; but all of a sudden; like magic, a beautiful, creamy dessert is born as the egg yolk turns into a pudding.



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                         This recipie was found at Uncle Bucks Recipie HomePage
                               http://www.askauntsue.com/r/Default.htm            


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