Authentic Zabaione Recipe Piedmont, Italy

This feathery light Piedmontese dessert can literally be prepared in a matter of minutes and requires no more than three ingredients: egg yolks, sugar, and Moscato d’Asti. Egg yolks and sugar are mixed in a double-boiler until they turn glossy and liquid. At this point, wine, which is traditionally measured in eggshells, is gradually added while constantly whisking until the mixture thickens, froths, and grows in volume. However, zabaione should never boil, as it may cause eggs to curdle. Once you see the ribbons forming, remove the zabaione from the heat and divide between cups. Serve it warm with cookies, wafers, or fresh fruits like berries. You can also sprinkle it with chocolate or nutmeg.