i Lead Recipes

Every chef has his own idea of how to make Zabaglione – an Italian dessert that is a mixture of egg yolks and fortified wine. This one is mine. Whisk together 6 egg yolks and 2 level tablespoons of castor sugar in the top of a double boiler – the water should be hot but not boiling – until the mixture is light and creamy, then add 6 tablespoons of sherry and continue whisking for another 5 minutes or so until the mixture is thick and frothy. It should have also increased in volume. Don’t overheat or the mixture may curdle. As soon as it thickens pour into individual glasses. Decorate the top appropriately. You can experiment with this dish by folding in about 150mls of whipped cream and a couple of tablespoons of brandy before putting into the glasses. Chill the mixture before serving.

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