| 1 |
Combine the egg yolks, sugar and salt in a large stainless steel bowl. Whisk in the marsala and sherry. |
| 2 |
Fill a large bowl one quarter full of ice water and set aside. |
| 3 |
Place the first bowl over a pot of boiling water and whisk the egg mixture virgorously for about 5 minutes, until it is thick and tripled in volume. The zabaglione should monund slightly when dripped from the shisk. Immediately put the bowl over the ice bath and shisk until cold. |
| 4 |
Pour the cream into the bowl of an electric mixer. With the whisk attachment, whip on high speed until soft peaks form. |
| 5 |
Refrigerate until ready to use. |
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