Serves 6 people

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 bowls, possibly adding a scoop of vanilla ice cream to each serving. (This zabajone can also be made with Moscato Naturale Vietti).

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