Set out a scale and the equipment for Zabaglione. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh egg, egg white, granulated sugar, orange juice, orange zest, mascarpone, kosher salt, olive oil. Zabaglione is cooked in Venice as its own plate, not as a copy of a restaurant menu. Whisk egg and sugar over gentle heat with orange juice until the foam thickens. Marsala is the usual wine. Orange juice does that sweet work here, with no bottle. Amounts are for 4 from foods this library can count.
