Recipe courtesy of David Rocco
Total:
58 min
Prep:
20 min
Inactive:
30 min
Cook:
8 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Put the egg yolks in a stainless steel bowl. Whisk in the sugar, and Vin Santo wine or Marsala.

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 zabaione 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.

Cook's Note

A good rule of thumb is a tablespoon of each ingredient per yolk.

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