Zabaglione Orientale (sahb-ah-lee-oh-nay oh-ree-ehn-talay) is a piquant variation of the traditional zabaglione. The distinctive orange flavour helps to counteract the richness of the eggs and sugar.
6 ratafia biscuits
4 fl. oz. orange-flavoured liqueur
2 tablespoons gin
1 tablespoon grated orange rind
4 egg yolks
4 tablespoons castor sugar
Place one ratafia biscuit on the bottom of each of 6 serving glasses and distribute 2 fluid ounces of the orange liqueur evenly over them.
Pour the remaining orange-flavoured liqueur and the gin into a cup. Add the orange rind and beat well with a fork. Set aside.
In a medium-sized heatproof mixing bowl, beat the egg yolks and sugar together with a wire whisk or rotary beater until they thicken and become pale yellow. Put the bowl over a large saucepan one-third full of boiling water and place the pan over moderate heat. Pour in the orange rind and gin mixture and continue beating until the mixture stiffens and rises slightly.
Remove the pan from the heat and remove the bowl from the pan. Pour equal quantities of the mixture into the serving glasses and serve immediately.