The word zabaglione is from the Neapolitan zapillare, meaning "to foam" and is a classic Italian dessert. In France, this dessert is known as sabayon. You'll want to make the zabaglione just before serving.
Yield: |
4 servings |
Active Time: |
25 minutes |
Start to Finish: |
25 minutes |
For this recipe you’ll need:
-
4 egg yolks
-
1/4 cup granulated sugar
-
1/4 cup marsala wine
-
4 cups assorted summer berries, washed and sliced as needed
- 1 tablespoon fresh mint, chiffonade
Directions:
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Pour about 2 inches of water in a saucepan, and heat to a simmer.
-
In a stainless steel bowl, whisk together the egg yolks, sugar and marsala wine.
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Set the bowl on top of the pot, keeping the water at a simmer. Whisk vigorously with a balloon whisk until the egg mixture is thick and foamy. Remove from the heat, and continue whisking until the custard is completely cool.
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Place the berries in bowls or wine glasses, and top with a generous dollop of the zabaglione.
-
Garnish with the chiffonade of mint, and serve.
