Recipe courtesy of David Rocco

Zabaione con Crema: Zabaglione with Cream

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  • Level: Intermediate
  • Total: 58 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 8 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Put the egg yolks in a stainless steel bowl. Whisk in the sugar, and Vin Santo wine or Marsala.
  2. 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.
  3. In another bowl, whip the cream with a hand mixer.
  4. 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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