This recipe for what I call my alcoholic custard, makes enough for about 6 servings. The initial recipe I tried used sweet
The secret of good Zabaglione is to minimise the chance of the mixture curdling. You should have no more than an inch of water in the bottom of your pan as the water is only actually needed to produce steam. If your water touches the bottom of your bowl then hey ho you will curdle the mixture. I take the bowl away from the steam every so often and continue whisking off to the side so that it does not overheat.
6 egg yolks
⅓ Cup of granulated sugar
½ cup sweet
1 pinch of salt
Spoon the mixture into stemmed glasses or serve with fresh fruit and or Italian biscuits or cookies for dipping.