This terrific pudding is easy to make, delicious warm or cold and can be used in many ways, as a filling for choux pastry buns, for example. Zabaglione can also be served with the polenta biscuits.
6 egg yolks
120g caster sugar
170ml Moscato Passito di Pantelleria, Marsala or Madeira
200g bitter chocolate, broken into pieces
100ml double cream
Put the egg yolks and sugar in a heatproof bowl (preferably a copper pan with a rounded base) and whisk for a few minutes to obtain a smooth and pure foam. Add the chosen dessert wine and mix well.
Have ready a pan of boiling water, in which the bowl will fit, without the base touching the water. Put the bowl in place in the pan, and beat continuously over the simmering water until the mixture starts to thicken.
Divide the mixture between 6 glasses and chill. In the same way – in a bowl over a pan of hot water, base not touching the water – melt the chocolate carefully. Add the cream and stir well until smooth. Put this on the top of the zabaglione. You can eat this straightaway or chill it again before serving.