Zabaglione with Cream

My husband made some awesome dessert the other night. Zabaglione is a light custard, whipped to incorporate a large amount of air. It is usually served with strawberries, blueberries, peaches, etc. in a champagne glass. Classical Zabaglione uses raw egg yolks, but it’s best to cook the custard in a bain-marie.


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Zabaglione with Cream

Serves 4

6 large egg yolks
6 Tbs sugar
6 Tbs Vin Santo wine or Marsala
1 cup whipping cream
1/2 cup fresh berries

Put the egg yolks in a stainless steel bowl. Whisk in the sugar, and Vin Santo wine or Marsala. 
Cook’s Note: A good rule of thumb is a tablespoon of each ingredient per yolk. 

Bring water to a boil in a saucepan. Lower the heat and place the steel bowl over but not touching the water. Whisk the yolk mixture for 8 minutes, or until it becomes light and creamy. Monitor the heat, otherwise you’ll end up with scrambled eggs. Set aside and let cool. 

In another bowl, whip the cream with a hand mixer. 

Gently fold the zabaglione into the whipped cream with a rubber spatula, and place in the refrigerator for about 30 minutes, or until ready to serve. Serve in glasses with blueberries on top.


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