6 egg yolks,
8 oz. sugar,
1 cup ice wine,
1 small package of vanilla flavoring,
2 cups whipping cream.
Recipe: 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 and vanilla. 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 sometimes spelled "sabayon") is a refreshing Italian wine custard and is usually found in Italian menus spelled in Italian language "Zabaglione". In Italy zabaglione is commonly made with Marsala wine and may sometimes include mascarpone cheese. It is traditionally served with figs or strawberries. The zabaglione texture should be light and airy.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.
