Zabaione

Instructions

1. 1
   Fill a medium saucepan with about an inch of water and bring it to a very gentle simmer over low heat to set up your double boiler (bain-marie).
2. 2
   In a large heatproof glass or stainless steel bowl that fits snugly over the saucepan without touching the water, combine the 4 egg yolks and granulated sugar.
3. 3
   Using a hand whisk or an electric hand mixer on low speed, beat the yolks and sugar together for 2-3 minutes until pale yellow, thick, and slightly ribboned.
4. 4
   Slowly pour in the Marsala wine in a thin stream while continuously whisking to ensure everything blends seamlessly.
5. 5
   Place the bowl over the pot of simmering water. Begin whisking vigorously and constantly, making sure to scrape the sides and bottom of the bowl so the eggs cook evenly.
6. 6
   Cook and whisk continuously for about 7 to 10 minutes. You will watch the liquid base transform into a thick, frothy, pale custard that triples its original volume. It is ready when the whisk leaves prominent trails behind.
7. 7
   Remove the bowl from the heat instantly so the residual steam doesn't scramble the egg whites or break the delicate emulsion.
8. 8
   Ladle the warm, frothy custard evenly into two stemless glass cups, matching the presentation layout seen in Zabaione.png.
9. 9
   Grate dark chocolate directly over the tops, cluster two toasted almonds in the center of each cup, and finish with a fresh green mint leaf. Serve immediately while warm with small dessert spoons.