Regardless of the name, zabaglione (Italian) or sabayon (French) is simply a taste of heaven! This remarkably easy dessert makes for a stunning finale to your summer meal. And topping it with ripe seasonal berries is just that much better! I can’t wait to hear what you think of this lovely dish! Makes 6
Ingredients
- 8 lg egg yolks (save whites for adding to scrambled eggs, omelets…or for an Angel Food Cake!!)
- 1/2 c sugar
- 6 T marsala or other liqueur (I used Tawny Port)
- 2 T plus 1 c chilled whipping cream
- Summer berries of any kind – strawberries, blackberries, raspberries, blueberries, huckleberries
Fill bottom bowl of double boiler about half full of water. Bring water to simmer over med heat.
Set top bowl with yolk mixture over bottom bowl (make sure that bottom of the top bowl does not touch the simmering water) & keep water at simmer. Using electric mixer, beat yolk mixture constantly until mixture thickens & instant-read thermometer inserted into mixture registers 140 deg for 3 min, about 7 min total.
Remove bowl from over water & place immediately into ice water. Whisk until mixture is cool, about 3 min.
Using electric mixer, beat remaining 1 c cream in medium bowl until peaks form (you want peaks that are about medium…not too soft…not too hard). Fold 1/3 of whipped cream into yolk mixture, then fold in remaining cream in 2 additions. Chill until cold, at least 1 hr.
Divide zabaglione into 6 dessert glasses or bowls. Top with your choice of berries. Enjoy the deliciousness!
NOTE: A double boiler is particularly handy for this recipe. But if you don’t have one…no worries! Watch this video for instructions on how to make a DYI double boiler.