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Frozen Zabaglione

From the book Chez Panisse Desserts by Lindsey Shere

Serves

6 to 8

Culinate editor’s note: This dessert is essentially a semifreddo, or semi-frozen dessert. Serve with fresh, preserved, baked, or poached fruit if desired, or with light, crunchy cookies.

Ingredients

	¼	cup plus 2 tsp. dry Marsala
	2	Tbsp. sugar
	2	egg yolks
	½	cup whipping cream

Steps

Mix ¼ cup Marsala and the sugar in a small heavy saucepan or a zabaglione pan. Whisk in the egg yolks.
Have a pan of simmering water ready and set the pan over it, whisking constantly. Whisk about 5 minutes, until the mixture has become very light and fluffy and there is no uncooked liquid at the bottom. It should hold a shape for a moment when you drop some from the whisk.
Whisk over a bowl of ice to chill immediately.
Whip the cream with the remaining Marsala and fold into the cooled zabaglione.
Pour into a container and freeze in the freezer, not in an ice-cream maker. Let soften slightly before serving.

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