I read this point on a site called mangiabenepasta.com and was wondering if adding the gelatin would help any ......personally I have never made it this way but who knows ?
Traditional Zabaglione - Warm Version
8 egg yolks
1/2 cup sugar
1 cup Marsala wine
a double boiler*
Put the egg yolks and sugar in the top of the double boiler, off of the heat.
Whip with a whisk for about 5 minutes or with and electric mixer for 3 minutes,
or until the mixture is pale yellow and creamy.
Stir in the Marsala.
In the bottom of the double boiler, bring 2 inches of water to a simmer.
Place the top section over the water and cook for 6-10 minutes, whisking constantly.
The mixture will begin to foam, then swell into a soft mass.
Zabaglione is ready when it stands in soft peaks.
Remove from the heat and serve.
*Note: The egg yolk mixture increases considerably in volume as you beat it.
If your double boiler is not very large, use a large bowl over a pot of water.
Zabaglione Gelato - Cold Version
1 teaspoon unflavored powdered gelatin, softened in 1 tablespoon cold water.
2 tablespoons boiling water
3 tablespoons brandy
2 cups heavy cream, whipped stiff with 1/2 teaspoon vanilla and 1 tablespoon sugar
****** For the cold version, first complete the above procedure.
Then, dissolve the softened gelatin in the boiling water.
Add it to the softened zabaglione, stirring slowly. Allow to cool to room temperature.
Fold in brandy and whipped cream.
Place in individual glasses and chill in the refrigerator for 4-5 hours.
Serve with fruit and/or cookies.