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Cesare and Don Camera's Zabaione
3 egg yolks at room temperature
3 tablespoons sugar
3 tablespoons Moscato d'Asti wine
butter or hazelnut cookies or fresh fruit or berries
Place ingredients in a 1 ½-2 quart pot (copper is nice but not essential-use a copper or stainless steel bowl if you want to duplicate Cesare's paiolo with a rounded bottom, holding the bowl with a pot holder)
Begin beating at high speed with a mixer until foamy. Place over medium heat and continue beating (those who'd like to follow Cesare's example and use high heat should be cautious-he's got over 30 years of experience and knows just how much heat the zabaione can take). Mixture will grow greatly in volume and thicken. Remove pot from the heat when mixture feels warm and continue beating. Place back over heat, beating the whole time, removing the pot from the heat when it seems to be heating up too much. Practice makes perfect The zabaione will be thick and foamy, warm but not hot to the touch. Serve in individual glass serving bowls with butter or hazelnut cookies on the side. Or over berries or sliced fresh soft ripe fruit like peaches or mango.