For four cups of Zabaglone get twelve fresh egg yolks, three ounces of sugar, half an ounce of good cinnamon and a beaker of good sweet wine; cook this until it is as thck as a broth; then take it out and set it on a plate in front of the boys. And if you like you can add a bit of fresh butter.
2 dl sweet white wine (as sweet as you can find)
3 big egg yolks
2 teaspoon sugar
1 teaspoon cinnamon
(½ teaspoon of butter, optional)
Mix all the ingredients together and warm gently whisking all the time. Let it simmer couple minutes until it thickens and serve warm. If you want you can add more sugar and cinnamon.
Comments: He said that he used Riesling for the dish and it wasn’t sweet enough. Also he said that as the other article suggests strawberries would be nice addition to the dish, unfortunately ours are not ripe yet ;) (he is referring to our strawberry pot which will give us if we are lucky probably less than 20 berries, when they finally will be ripe).
(The Neapolitan Recipe Collection, Cuoco Napolitano, 15th century, Terence Scully)