A classmate made homemade biscotti, and the two desserts went very well together. For a change, my classmates didn't devour everything, so I had enough to take back to the spouse. Given she licked out her bowl, I'm guessing she liked it.
There is something to Marsala that gives a funky taste to the zabaglione that I find unpleasant. I liked the Moscato a lot, however. It was much lighter, and somewhat sweeter. Also, since this is cooked over a double boiler, it does not get hot enough to evaporate out the alcohol. Since Marsala is fortified, it may be the higher alcohol taste that puts me off. I wished I'd had some blackberries, because I think that would have gone very well with this dessert. Zabagliones are typically served in a martini glass.
Moscato Zabaglione6 egg yolks
3/4 cup Moscato
1/3 cup sugar
1 cup whipping cream
Whip cream to stiff peaks, set aside.
You will need a stock pot and a stainless steel bowl. Put enough water in the stockpot such that, when you put the bowl on top of the pot, the water does not touch the bottom of the bowl. Place pot on medium-low heat, and bring just to a simmer. Turn heat down slightly.
Place bowl on top of the pot. Place egg yolks, sugar, and wine in the bowl. Whisk vigorously, until mixture is lighter in color, and fluffy, about the consistency of whipped cream at soft peaks. Remove from heat, place bowl in an ice water bath, and continue to whisk until zabaglione is at room temperature. Gently fold in whipped cream. Serve immediately, or refrigerate until ready to serve.