Zabaglione

• portions: 4 servings

Ingrédients

5 large egg yolks

¼ cup (50 g) granulated sugar

¼ tsp. Diamond Crystal or Morton kosher salt

½ cup sparkling white wine (such as prosecco)

1 tsp. (or more) fresh lemon juice

Cookies (such as biscotti, savoiardi, or amaretti) and/or sliced fruit (such as oranges, strawberries, and/or figs; for serving; optional)

Instructions

Pour water into a medium saucepan to come 2" up sides and bring to a simmer over medium heat.

Whisk 5 large egg yolks, ¼ cup (50 g) granulated sugar, and ¼ tsp. Diamond Crystal or Morton kosher salt in a large heatproof metal or glass bowl until pale yellow and creamy, about 1 minute, then whisk in ½ cup sparkling white wine.

Place bowl over simmering water and heat, whisking constantly and scraping down sides of bowl occasionally, until mixture is lightened in color, thickened, frothy, and about doubled in volume, 7–10 minutes. (When you lift the whisk, mixture should fall back onto itself in a ribbon that momentarily holds its shape.) Remove from heat and whisk in 1 tsp. fresh lemon juice. Taste and add more lemon juice if desired. Whisk until zabaglione has cooled slightly, about 1 minute.

Spoon zabaglione into glasses and serve with cookies and/or sliced fruit as desired.