Zabaglione

Zabaglione is a delicious Italian custard made from eggs and sugar. easy, quick, and delicious.

First things first, gather your materials.
You need a double boiler, or a pot and a heat-safe bowl to use as one, as well as a whisk. My double boiler setup is shown below.

Ingredients:
5 egg yolks
3 tablespoons sugar
a few drops of vanilla extract
**optional**
a liqueur such as khalua, limoncello, etc. for flavour
lemon zest for garnish

Put about an inch of water in your double boiler and throw it on medium heat.

Wait until the water is just starting to steam, then place your bowl with eggs and sugar inside on top of the boiling water, making sure that the bottom of the bowl is not touching the water in the pot.

Whisk and stir the eggs and sugar constantly while they cook together. After 5 minutes they should thicken up like a pudding, and pale in colour to a whiter shade. If not, increase the heat.

Once this is done, take it off the heat and stir in your vanilla and about 2 tablespoons of your chosen liqueur.

Boom, you're done. Spoon it into a serving vessel, and enjoy it hot or refrigerated.

In order to turn mine into a more sauce-like consistency, I added only 2 T sugar at the beginning, and then added 2 T of heavy cream when the custard was nearing completion. This gave it a lovely, silky, flowing texture, perfect for drizzling over some cake.