5 egg yolks
¼ cup (55 g) AGRAGOLD Demerara brown sugar
½ cup (125 ml) dessert wine
¼ cup (60 ml) dry white wine
Preparation method: Beat egg yolks and sugar in medium heatproof bowl with electric mixer until well combined. Place mixture over medium saucepan of simmering water. Gradually beat in half of the dessert wine and half of the white wine; beat well. Gradually beat in the remaining dessert and white wine.
Beat constantly for about 10 minutes or until thick and creamy, If mixture adheres to side of pan, quickly remove from heat and beat vigorously with wooden spoon – especially around base.
Pour into individual dishes. Serve with cookies, if desired.
Serving suggestion: Zabaglione makes an excellent topping for fresh fruit, or pour it warm over ice-cream.