CONTEST DESSERT: Lemon Zabaglione & Marsala Zabaglione

Two different types of Zabaglione ("Za-bal-Yon"). Lemon and Simple Marsala and two different methods:

LEMON ZABAGLIONE
Adapted by BumbleBeeBoogie

2 large whole eggs
6 large egg yolks
1 cup granulated white sugar
pinch of salt
1 tablespoon grated lemon zest (yellow part of rind)
1/4 cup strained lemon juice
1/2 cup Cream Sherry

In the top of a double boiler, combine the whole eggs, egg yolks, sugar. salt and lemon zest and heat the mixture until it is light and very thick. (Do not allow the hot water in the bottom of the double boiler to come into direct contact with the top half of the double boiler, or you may get scrambled eggs.) Add the lemon juice and the Sherry. Beat the mixture over the barely simmering water until it doubles in volume.

Divide the zabaglione among 6-ounce stemmed glasses and serve immediately. Serves 6.

Zabaglione also makes a wonderful garnishing sauce for a wide variety of deserts, such as unfrosted cakes, puddings and fresh fruit melanges.


SIMPLE MARSALA ZABAGLIONE
Adapted by BumbleBeeBoogie

4 large egg yolks
1/4 cup granulated white sugar
1/2 cup Marsala wine

In a thoroughly clean copper bowl (or other type of bowl) combine the 4 egg yolks and 1/4 cup of sugar. Whisk until light yellow. Add the 1/2 cup of Marsala and incorporate.

Hold the pot in a pan of simmering water and whisk or stir until thickened and creamy and standing in soft peaks. Serves 4 to 6 in glasses.