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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 1 October 2009

Porter gives a fuller flavour to a range of dishes

Grain Porter zabaglione
The traditional zabaglione is made with Marsala but I have always preferred using whisky.
I thought I would give this a try and it turned out very well.
What a great pudding for St Patrick’s Day when it comes round but in the meant time we can practise.

Ingredients
Serves 2
2 egg yolks
2 desp soft dark brown sugar
2 tbsp Grain Porter beer

Method
Part fill a small saucepan with water and bring to the boil. Put the egg yolks and the sugar into a bowl and stand in the water. Using an electric hand beater whisk the egg yolk mixture for about two minutes or until very light, fluffy and foamy. (The heat of the water will gently cook the egg.) Add the beer slowly and whisk until all the beer is added. You cannot over beat so make sure the mixture is really fluffy and warm.
Pour into glasses; serve immediately.

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