Zabaione

Method

1. Separate the eggs, keeping one yolk per guest. Place yolks in a large bowl.
2. Add superfine sugar (about 1 tbsp or 20g per yolk) and start whisking immediately off the heat until the mixture becomes pale and thick.
3. Prepare a bain-marie: in a saucepan add about 3 cm of water and bring to a simmer. Ensure the bowl does not touch the water.
4. Warm the chosen wine (passito, Marsala, Vin Santo, or white wine) to 30-35°C.
5. Place the bowl over the bain-marie and continue whisking. Add the warm wine gradually.
6. Continue whisking for 10-15 minutes until the mixture reaches 84°C and becomes airy and frothy.
7. Immediately transfer the bowl to an ice water bath to stop the cooking and prevent a skin from forming.
8. Serve the zabaione warm, optionally with panettone and raisins.