Zabajone with Vietti Barolo

For 6 servings

6 egg yolks
1-3/4 cups sugar
2 cups Barolo Vietti
6 scoops vanilla ice cream (optional)

Combine the egg yolks and sugar in the top of a double boiler over warm water and add the Barolo, beating with a rotary mixer and increasing the heat of the water until the mixture is thick and creamy. Remove from the heat and
continue beating until cool. Serve in crystal cups, possibly adding a scoop of vanilla ice cream to each. (This zabaione can also be made with Moscato Naturale Vietti).

With the compliments of:
Vietti Winery, 1260 Castiglione Falletto, Piemonte, Italy