Here is some inspiration for an easy dessert which is really tasty and not so heavy for the stomach after all the dishes of christmas. Maybe it's an idea after a newyear dinner?
The Italian nobleman Giovan Paolo Baglioni, nicknamed "Zvan Bajoun", was the day before an important battle without food for their soldiers. He sent out soldiers to search for food, and they came back with a little egg, a splash of wine and wild honey. Bajoun gave orders that they were going to whip it together well and cook it. The soldiers of his eating and could go to bed satisfied. The next day they fought with great enthusiasm and energy, and they won the battle. When soldiers were asked how they obtained this strength from, they replied "Zvanbajoun"-a word that through time has evolved into Zabaglione
|Giovan Paolo Baglioni|
4 egg yolks
100 g sugar
75 cl Marsala wine
When you have a nice white and fluffy blend of egg and sugar, take the bowl over the cooking water. Don't let the bottom of the bowl touch the water. You want to warm the mix, not cook it...
...and blend inn the Marsala wine. Keep
After a while the mix is getting thicker. You should be able to make a little trace in the Zabaglione. Then it is ready.