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Serve this Zabaglione with our Poached Dried Apricots and Currants.

Martha Stewart Living, December 2009

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Yield:
Makes 2 cups
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Ingredients

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Directions

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  • Rub together sugar, zest, and vanilla seeds in a medium heatproof bowl using your fingers. Add yolks. Whisk until pale and creamy. Whisk in Vin Santo and salt. Set bowl over a pan of simmering water, and whisk until mixture thickens and doubles in volume, about 10 minutes. Serve warm.

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