Zabaione? Can it be made in a low carb way?

[Totto]

I have promised to make zabaione tomorrow but now that I look at the recipes it seems that a lot of sugar is needed, like one tablespoon per person and this is far too much for me. How much of the sugar can I substitute with erythriol or stevia? Any at all? I want a really thick, creamy zabaione freddo to go with a melon sauce made from my home grown galia melons.

Any suggestions?

 

[Totto]

Hey @ItalianKitten, are you here? Or anybody else with low carb experience of Italian desserts?

 

[Brunneria]

* watching this with great interest *

- and missing @ItalianKitten too!