This recipe courtesy of Williams-Sonoma.
This version of zabaglione, a cousin to the traditional one made with Marsala and served warm, uses dry white wine and is whisked over ice until cool. Lemon-flavored whipped cream is then folded in. A dash or two of cinnamon adds a touch of spice to each serving. You can make the zabaglione topping 2 to 3 hours ahead of time and refrigerate it. Stir well before spooning it over the berries.
Adapted from Chuck Williams Collection, Simple Italian Cooking, by Chuck Williams (Time-Life Books, 1992).
- 6 cups assorted ripe berries, such as strawberries, raspberries, blackberries, and blueberries in any combination
- 3/4 cup dry white wine
- 3 tablespoons plus 1/3 cup sugar
- 1 lemon
- 4 egg yolks
- 1/2 cup heavy cream
- Ground cinnamon for sprinkling
- Fresh mint leaves for garnish
- 1 If using strawberries, remove the stems and cut in half lengthwise or, if large, cut into quarters. Place all of the berries in a bowl and toss to mix. Sprinkle with 1/4 cup of the wine and then with the 3 tablespoons sugar. Cover and refrigerate until chilled, about 1 hour, tossing carefully every 20 to 25 minutes.
- 2 Using a fine-holed grater and holding the lemon over a saucer, grate the zest (yellow part only) from the lemon; be sure to scrape off all the zest clinging to the grater. You should have 1 teaspoon. Set aside. Have ready a large bowl of ice cubes with a little water added.
- 3 In a heatproof bowl or in the top pan of a double boiler, combine the egg yolks and the 1/3 cup sugar. Using a whisk, beat until light colored and creamy, 2 to 3 minutes. Add the remaining 1/2 cup wine and whisk until well blended. Place the bowl over but not touching simmering water in a saucepan. Whisk continuously, scraping the bottom and sides of the bowl each time, until the mixture has tripled in volume and is quite thick and creamy; the top should stand in soft folds. This will take 10 to 15 minutes; be careful that the mixture does not get too hot or it will curdle.
- 4 Quickly nest the bowl in the bowl of ice and continue to whisk until the mixture is cold; be sure to scrape the bottom and sides often, as the mixture thickens when in contact with the cold surface of the bowl. This will take 15 to 25 minutes; the mixture should be very thick.
- 5 In a separate bowl, using a clean whisk or an electric beater, beat the cream until stiff peaks form. Stir in the lemon zest. Then, using a rubber spatula, fold the whipped cream into the egg mixture until thoroughly combined. Use the zabaglione immediately, or cover and refrigerate for 2 to 3 hours; stir well before serving.
- 6 Spoon the berries into bowls and top generously with the zabaglione. Sprinkle a little cinnamon on top and garnish with mint leaves. Any leftover zabaglione can be covered and refrigerated overnight, then whisked briefly to recombine.