Zabaglione

Directions

1. 1
   Whisk the yolks and sugar in a medium glass bowl until creamy, about 5 minutes.
2. 2
   Set the bowl over a pan of barely simmering water.
3. 3
   Add the Marsala; whisk until the mixture almost doubles in volume, about 15 minutes, scraping down the sides of the bowl as needed.
4. 4
   Serve with black pepper cookies.
5. 5
   Preheat the oven to 425F with a rack in the center.
6. 6
   Put the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy.
7. 7
   Mix in the vanilla and salt.
8. 8
   Beat in the egg whites until incorporated.
9. 9
   Combine the flour and pepper in a small bowl; add to the butter mixture in 3 batches, mixing until just combined.
10. 10
    Put the dough in a pastry bag fitted with a 1/2-inch round tip (such as Ateco #804).
11. 11
    Pipe 3-inch strips, about 1/2 inch apart, on a parchment-lined baking sheet, keeping the tip close to the sheet for thin cookies.
12. 12
    Bake until the edges are golden and the centers are set, about 7 minutes.
13. 13
    Let cool on the sheet 5 minutes before transferring with a spatula to a wire rack to cool completely.