Hazelnut sherry zabaglione

  (Anne Cusack / Los Angeles Times)

 

Hazelnut sherry zabaglione

Total time: About 15 minutes

Servings: 2

4 egg yolks

6 tablespoons sugar, more or less as desired

1/4 cup dry sherry, preferably oloroso

1/4 cup hazelnut liqueur

1. In a large bowl, whisk together the egg yolks and sugar until combined and frothy. Whisk in the sherry and the hazelnut liqueur.

2. Set the bowl over a large pot of simmering water, making sure the bottom of the bowl does not touch the water. Continue to whisk until the mixture increases in volume and thickens to a thick, foamy cream, easily coating the back of a spoon. The final consistency should be similar to that of a very thick hollandaise.

3. Remove from heat and serve immediately. This makes a generous cup of zabaglione.

Each serving: 374 calories; 5 grams protein; 52 grams carbohydrates; 0 fiber; 9 grams fat; 3 grams saturated fat; 420 mg. cholesterol; 49 grams sugar; 21 mg. sodium.