Zabaglione with Strawberries
- SERVINGS: 4
Here we serve the zabaglione hot when it's just made, but if you want to prepare the dish ahead of time, mix the zabaglione with whipped cream and refrigerate it as described in the first variation below.
- 8 large egg yolks, at room temperature
- 3/4 cup dry marsala
- 1/2 cup sugar
- 1 pint strawberries, sliced
- Put the egg yolks, the marsala, and then the sugar into a large stainless-steel bowl. Set the bowl over a large saucepan filled with 1 inch of barely simmering water. Using a hand-held electric mixer on low speed or a whisk, beat the egg-yolk mixture until it is hot and the mixture forms a ribbon when the beaters are lifted, 5 to 8 minutes. Don't cook the zabaglione for too long, or it will curdle.
- Put the strawberries in stemmed glasses or in bowls. Top with the hot zabaglione and either serve the dessert immediately or refrigerate it for up to an hour.
For a zabaglione that will last up to six hours in the refrigerator, add whipped cream. Beat half a cup of heavy cream just until it holds firm peaks. When the zabaglione is done, remove the bowl from the heat and continue beating until it's cool. Fold the cooled zabaglione into the whipped cream. Put the strawberries in bowls, top with the zabaglione, and refrigerate.
Substitute blueberries, raspberries, or sliced peaches for the strawberries.
What you need to make zabaglione is, in effect, a double boiler that's wide enough to accommodate an electric mixer. This is easy to rig up with a heatproof bowl set over a saucepan.