A very sweet Italian custard that can be utterly decadent and versatile. I've used it as layers between cake or garnished with fresh berries and mint leaves.
Zabaglione
2 Egg Yolks
4 tbs. Sugar
1 shot of Sweet Marsala Wine
½ qt. of Heavy Whipping Cream
In a small bowl whisk the egg yolks plus the sugar and the Marsala Wine. Do it by keeping the bowl touching hot water. Whisk until a heavy cream is formed and thickens a little. In a separate bowl whip up the heavy whipping cream. When still peaks are formed, slowly pour in the egg mixture and amalgamate thoroughly. Garnish, chill and serve.
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