4 egg yolks 6 tablespoons sugar, more or less as desired 1/4 cup dry sherry, preferably oloroso 1/4 cup hazelnut liqueur

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

Step 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.

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

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