Readers may detect a theme emerging here. Possibly bordering on the obsessive. My wife has.Campari is a tricky ingredient. When warmed, the balance of flavours changes dramatically, with the bitterness coming through more strongly. The vibrant crimson also does strange things when mixed with other ingredients.
Despite all of this, Zabaglione al Campari almost works. It comes out a pale salmon colour, and is richly fragrant. Try it!
Per person: 1 egg yolk
1 tablespoon sugar
1 tablespoon Campari
Use a bowl that you can place over a pan of boiling water…
Whisk the yolks and sugar until thick and pale yellow.
Add the Campari and whisk for another minute.
Heat over boiling water, stirring constantly until the zabaglione thickens.
Serve immediately.
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