Muscat-Spiked Zabaglione

Serves 4

4 egg yolks
4 tbsp. sugar
4 tbsp. moscato d'asti or other sweet Italian muscat wine

1. Put 4 egg yolks and 4 tbsp. sugar into a large nonreactive metal bowl. Set bowl over a medium pot of gently simmering water over medium-low heat and vigorously whisk eggs and sugar together until well combined. Gradually add the 4 tbsp. moscato d'asto ir other sweet Italian muscat wine, little by little, whisking constantly.
2. Continue whisking until mixture is light and foamy, almost tripled in volume, and holds soft peaks, about 10 minutes. (Do not let eggs cook around the edges of the bowl.) Divide zabaglione among 4 dessert dishes and serve at room temperature with cornmeal cookies.