The Recipe- Zabaglione is a fun and festive winter cocktail similar to egg nog and perfect for the holidays!

Emily Post’s Cookbook, 1951, pg. 250 *Please note that recipes are copied as exactly as possible, including grammatical errors and inconsistencies.

Zabaglione

Time: 15 minutes

Serves: 4

Ingredients

• 6 egg yolks
• 4 tbs. sugar
• 6 oz. (3/4 cup) sherry, Marsala, or half-and-half light and dark rum

Directions

Beat eggs in a bowl or in the top of a double boiler. Add sugar and beat until it is dissolved and thoroughly mixed with the eggs. Continue eating and add the wine or rum. Place bowl in boiling water, or top of double boiler over simmering water. Beat until fluffy and light with a fairly sudden increase in volume. Remove from heat and either serve warm or let cool to room temperature. Serve in glasses as a drink at the end of a good dinner. Ladyfingers or Sponge Cake go well with Zabaglione.

Besides being a delicious drink, zabaglione is marvelous served as a sauce over fresh strawberries, making them a real party dessert.

NOTE: A portable electric beater greatly facilitates making zabaglione