Zabaglione (Italian Eggnog)

Zabaglione (Italian Eggnog)

Good to the last drop!

As a child growing up in a first generation Italian American home the sound of a whisk beating rapidly against a metal bowl could mean only one thing, zabaglione!  I remember my Dad would never let us know ahead of time that he was making zabaglione but rather he loved to surprise us with that melodious sound of....... clank clink clank clink clank clink....... ringing from the kitchen and then we would come running from all corners of the house to watch the magic........that little blob of egg yolk, sugar, and liquid sitting at the bottom of the bowl would all of the sudden become a light fluffy mound of pure bliss! We had this sweet Italian drink every Christmas and New Years Eve and for me nothing else tastes of the holidays more like zabaglione. Every New Years Eve my Dad would start the magic as it neared midnight..... clink...... clank..... clink.... clank..... while most households were counting down the ball we were were counting down the zabaglione.
You can make this several ways: First, as a drink as I have described which is basically an Italian eggnog or if you keep beating a few minutes longer it will become even thicker, more like a custard,  and you can serve it drizzled over fruit (figs or strawberries) or drizzle it over a spongy cake with fruit like a Zuppa Inglese.

Ingredients
(serves 6)
8 egg yolks
1/3 cup sugar
1/2 cup liquid of your choice: Rum, Sambuca, Amaretto, Kahlua, Cooled Espresso, Moscato or Champagne
Holiday option: A few pinches of cinnamon

Directions
 Set up your water bath by setting a small sauce pan of water to a continuous simmer, not boil. Make sure your bowl you will be using will fit on top steady without the bottom touching the water.

Place  the egg yolks and sugar in a mixing bowl and with the whisk attachment beat until very pale, almost white.

Meanwhile, dissolve the cinnamon (if using) in the espresso or liqueur and set aside.

Once the egg yolks turn pale slowly add in the espresso or liqueur and continue whisking in until creamy and foamy.

Place the bowl on top of the water bath and whisk continuously over the low heat until it is smooth, and frothy. You want it slightly thick but still frothy, about 5 minutes or when you put your finger in to the bottom and the liquid is warm.
Remove from the water bath and beat a few seconds to cool it down a bit by whisking a few mow times, pour into small cups to serve warm or chill for later use but you will need to whisk or shake before serving.

~Christmas 1970, that's me in the middle of my two sisters, anticipating my first taste of zabaglione~