Muscat Eggnog

INGREDIENTS

6 fresh eggs
4 tablespoons sugar
180 ml of natural Muscat or 180 ml of Asti Spumante
A dried Marsala spoon (optional)

PREPARATION OF THE RECIPE

I break the eggs, separating the egg whites from the yolks and picking them in a polsonette or a heavy casserole with a rounded bottom. Let's blend the yolts briefly, then mix the sugar and stick with the electric whip for a long time until it has a swollen, sparkling, very clear compound. At this point, continuing to mount, slowly add Marsala and Moscato.

When everything is well-mixed, I put the container in a warm bathrobe, sweet fire, and squeak uninterruptedly with the whip at medium speed for at least 10 minutes, taking care that the water bath never comes to the boil.

At this point, when the compound thickened by increasing volume, the eggnog is ready: soft and velvety.
I remove it from the fire and go straight into a cup (or in single cups), and serve it warm or cold, alone with some biscuit or to accompany panettone or other dry cakes. ( personally i like it cold ).

THE ITALIAN WINE GOOD TO BE COMBINED

They are delicate preparations, combined with a certain difficulty for the wines. The best compromise is the choice of soft white wines, not too dense and alcoholic, Moscato d'Asti first; With Bavarian berries can also run a simple Brachetto d'Acqui.