Zabaglione

In a blender, beat the egg yolks with sugar until you get a creamy and whitish mixture (about 10 minutes)

Transfer to a refrigerator

Place the refrigerator on the edge of a saucepan with hot water without letting it touch the water

Gradually add the wine and cook in a bain-marie, over low heat, beating continuously with a manual whisk, until you get a well-thickened cream (about 25 minutes)

Remove from the bain-marie

Let it cool down

Transfer to a large plate and let it cool down further

Cover with plastic wrap and refrigerate for about 3 hours before serving

129 calories per serving