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Recipe for 6 martini glasses of Zabayon: 6 egg yolks, 8 oz sugar, 1 cup ice wine, 2 cups whipping cream.
Separate the eggs yolks from the egg whites. In a small mixing bowl over a double boiler, whip up the egg yolks with the sugar. Once the whisk start leaving a trail in the yolk mixture, start adding slowly the ice wine until the mixture thickens. Remove from the double boiler and let it cool down. Whip the whipping cream to stiff peaks and fold it gently in the yolks. Pour the zabayon in individual serving glass bowls and refrigerate for about an hour before serving. The zabayon (or sabayon) is a refreshing wine custard.
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