Zabaglione with Strawberries
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.Plus: More Dessert Recipes and TipsRecipe from: Quick From Scratch Italian Cookbook
• 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.