Come on guys, its fun and its EASY to cook. Also--it saves you some much-needed bucks for the latest X-Box iteration of brain-fritzing.
Before I begin, there is only one credo in the kitchen that you must adhere to. Practice makes perfect.
For example, when it comes to doing anything having to do with eggs, practice makes perfect. Let's take a look at the audaciously rich sabayon (or as the Italians say: zabaglione). Egg yolks and Marsala whisked heavily OVER, not in, boiling water. It sounds easy enough, but here are words to the wise.
Watch. Your. Whisking. Practice, practice, practice.
Pre-assemble your ingredients, making sure your eggs are at room temperature before you begin. Separate yolks from white, and save whites for another use (omelettes come to mind), and pour yolks into large metal bowl (large enough to go OVER, not in, a pot of boiling water. Add marsala.
Whisk the shit out of it until the yolks-marsala are foamy AND form firm peaks. You are actually cooking the yolks while they are whisking. Just DON'T allow the bowl with the yolks to touch the boiling water. Once this portion of the sabayon is ready, take it off the heat. Set aside. It should pour off your whisk like a thick sauce. You're done.
Pour a half-pint container of whipping cream into a chilled bowl. Add 1/3 c. sugar. Whip the shit out this until the whipping cream is firm--close to butter but not quite. Fold the whipped cream into the fluffy egg yolks and combine, briefly. Serve immediately or you can serve the sabayon chilled. Pour over strawberries, cherries, berries, or any other fresh fruit.
Now go out there and thrill the babes.
4 eggs, separated
1/3 c. marsala or other sweet liquor (amaretto, calvados, even kahlua if you want a coffee effect)
1/2 pint of whipping cream
1/3 c. sugar (for whipping cream)
The list above should cost you no more than $15 at Trader Joe's (especially if you go for their generic amaretto).
Final note: You need to proportionally increase the recipe volume if you have more mouths to feed. The above recipe feeds two generously as a sauce over fruit. If you want to increase it to make individual puddings, double the recipe. It translates and volumizes easily and well.