Zabione
Instructions
First of all, separate the egg whites from the yolks, since we'll use only the yolks. Then put them in a pan, if you have it use a pan like this, with a round bottom, otherwise you can use any other you have at home... add the sugar and whisk everything with a beater until you have a fluffy thick cream... then we'll add the chosen liqueur.
Here we are, as you can see the mixture is white and foamy, so we can add the chosen wine in a thin stream.
After adding the fortified wine, place the pan into a slightly larger pan filled with boiling water. The smaller pan must not touch the water and the water shouldn't boil anymore. Then whisk the mixture for at least 10 minutes more.
Our zabaione is ready to be tasted alone, or you can use it to make an excellent tiramisu.
