Black Pepper Horseradish Zabaglione - egg yolks

Method

• Pour enough water into a 4 qt saucepan to reach depth of 1", bring to a boil over medium heat. Place marsala and egg yolks in a medium size metal bowl and whisk until smooth. place bowl over the saucepan of simmering water. Whisking constantly, cook the yolks and wine together until pale and foamy and a ribbon forms on the surface of the foam when the mixture falls from the whisk, about 7 min. Remove bowl from heat, stir in horseradish salt and pepper