An ode to what you can do with eggs and patience. Requires a lot of whisking…

Ingredients:

• 3 large egg yolks
• 3 T sugar
• 3 T fortified wine, or cognac (I used cognac)
• 2 t brown sugar

• Some fruit
• Whipped cream (optional)

Recipe:

1. Bring the eggs, sugars, and booze together in a glass bowl (glass is the best for even heat transfer).
2. Set the bowl over a pot of barely simmering water, and whisk for 5-10 minutes continuously. You must keep the mixture moving so that the eggs don’t curdle.
3. Keep whisking until it forms loose mounds when dripped from the whisk.
4. Remove from heat, whisk for 30 more seconds to cool it down a bit.
5. Cool the entire mixture in the refrigerator for 10-15 minutes.
6. Put the fruit in the bottom of the serving dish, scoop/ladle the zabaglione over the fruit.
7. Top with whipped cream, enjoy.