Before and after: zabaione recipe

Fresh organic free-range egg yolks from our hens.

Now on with the easiest zabaione recipe! Beat with 1 tbsp of sugar for every yolk, mix with a half egg-shell of Marsala or Vin Santo or your favourite Passito, cook the mix at bain-marie wisking constantly until the lines that your wisk marks stay for a while. Cool quickly in a cold bain-marie.

Eat hot or freeze it!