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.
Zabaglione with Cream
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.