Zabaglione (pronounced zah-ball-yo-nay) is the Italian version of custard sauce. typically is is based on Marsala wine, but I have introduced ginger liqueur, tempered with ginger ale. let me know how you like it!
– Chef Carol
6 egg yolks 6 tablespoons ginger liqueur 6 tablespoons ginger ale 1 teaspoon ground ginger 1/3 cup sugar pinch of alt ½ teaspoon freshly squeezed lemon juice ½ teaspoon vanilla extract
In bain marie (a metal bowl standing in a shallow pan of simmering water), whisk the egg yolks, liqueur, ginger, sugar and salt over simmering water, constantly whisking until the mixture is light and fluffy and will retain the mark of the whisk on its surface for a moment. Immediately remove the sabayon from heat. Stir in lemon juice and vanilla extract. Serve warm or cover with plastic wrap to prevent a skin from forming and chill.