Prep Time: 5 Minutes
Cook Time: 10 Minutes
1. In a large bowl, whisk together the egg yolks and sugar until combined and frothy. Whisk in the beer.
2. Set the bowl over a large pot of simmering water, making sure the bottom of the bowl does not touch the water. Continue to whisk until the mixture increases in volume and thickens to a thick, foamy cream, easily coating the back of a spoon. The final consistency should be similar to that of a very thick hollandaise.
3. Remove from heat and serve immediately.
This makes about 2 cups of zabaglione, spoon over fresh berries or serve in a small dessert bowl, garnished with a Speculaas Cookie or Almond Biscotti.