Chef Dino Cialfi
Peppercorns, Hartford, CT
- ½ pound mascarpone cheese
- 5 eggs (will use 1 whole egg and 4 egg yolks)
- 1 cup sugar
- ½ shot Marsala wine
Combine eggs and sugar, and blend until its foamy white. Add Marsala and marscapone cheese, blend until thick and creamy. Could be served cold or baked over fruits.
Cover fruit with 3 tablespoons of zabaglione and bake at 400 for about 12 - 15 minutes, also for one minute put in broiler for a golden brown top.
Recommended wine/beer for Marscapone Zabaglione:
Michele Chiarlo Moscato d'Asti "Nivole"