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Ingredients

6 large egg yolks
125g (3/4 cup, lightly packed) brown sugar
250ml (1 cup) medium dry sherry

Method

Step 1 Place the egg yolks and sugar in a metal bowl. Use an electric beater or a balloon whisk to whisk until the mixture is very thick and pale. Beat in the sherry until well combined.
Step 2 Place the bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Beat constantly for 15 minutes or until the mixture is thick and pale and a ribbon trail forms when the beater is lifted.
Step 3 Remove the bowl from the heat. Beat for a further 5 minutes or until the mixture cools slightly but is still warm. Divide among six 200ml-capacity serving glasses. Serve immediately.

Sherry zabaglione

How to make Sherry zabaglione

Ingredients

Method