Recipe courtesy of David Rocco
Save Recipe Print
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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Avocado Lime Crema

Recipe courtesy of Ree Drummond

Arroz con Pollo

Recipe courtesy of Melissa d'Arabian

Chile Con Queso

Recipe courtesy of Ree Drummond

Mexican Rice Pudding ("Arroz Con Leche")

Recipe courtesy of Marcela Valladolid

Chicken with Rice (Arroz con Pollo)

Recipe courtesy of Daisy Martinez

Rajas con Crema

Recipe courtesy of Gourmet Magazine

Papas con Crema Verde

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Crema de Tamate con Ovo

Zabaglione

Recipe courtesy of Gourmet Magazine

Browse Reviews By Keyword

          Latest Stories