I usually use this recipe as part of a larger recipe for tiramisu, but I've found that it is excellent on its own. From my research I understand that it's a traditional Italian dessert.
A zabaglione is a type of egg custard, but without the typical dairy component. Instead, this recipe uses one of my most favoritist ingredients - booze!
I've seen many variations of this recipe in different cookbooks and all over the internet. Most of them use less sugar than the following recipe, but I like stuff to be pretty sweet. I've seen some recipes that have 6 egg yolks with only a couple tablespoons of sugar! That just isn't sweet enough for me.
Although the photo above is a bit dark, I served the zabaglione with strawberries and kiwi fruit. That's another reason for the enhanced sweetness - both the berries and kiwi are pretty start (now if I had access to REAL strawberries it might be a different story, but alas I had to leave my multitudes of strawberry plants behind since we moved in December).
3 egg yolks
1/3 cup sugar
2 tsp. lemon rind
1 tbsp. lemon juice
1/3 cup sherry or sweet Marsala
In a double boiler, beat egg yolks slightly. Add the rest of the ingredients. Cook over simmering water, beating constantly until as thick and creamy as whipped cream, about 10 minutes or to 170 degrees F. Remove from heat at once. Serve warm or chilled.