Zabaglione - Sabayon with sugared fruit

This rich foamy custard is a traditional Italian and French dessert. It is decadently rich when served with no accompanyment and is also great served with fresh fruit or biscotti.

Yield:
Serves 4
Category:
Desserts
Cuisine:
Italian

INGREDIENTS:

  • 3 large egg yolks
  • 1/4 cup sugar
  • 2 tablespoons Marsala wine
  • 24 sweet cherries, raspberries or strawberries
  • 2 tablespoons of sugar

DIRECTIONS:

  1. Rinse your fruit, do not dry, place sugar on a counter top and roll the fruit through to coat. Set aside.
  2. In a metal bowl, with a whisk or a hand-held electric mixer, beat together all ingredients untill well combined. Set bowl over a saucepan of barely simmering water and beat mixture until tripled in volume. This will take about 12 minutes. If you beat it too long, the egg will begin to crystalize. Watch for this and stop beating immediately if it begins. Remove from heat and let cool slightly. Serve the zabaione in glass bowls, garnished with the fruit.

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