“Light but rich tasting. It is especially wonderful when served while the frothy mixture is still warm. Zabaglione can be paired with any fresh fruits or mixed berries of the season.”
1 quart fresh strawberries
8 egg yolks
3/4 cup sugar
3/4 cup marsala wine
Clean, slice and set aside strawberries. Prepare a double boiler over simmering water. Beat egg yolks in upper pan with whisk until lemon in color. Add sugar. Slowly add marsala wine, whisking constantly until thick and frothy. (Note: Do not let water in bottom pan boil.) Place sliced strawberries in stemmed glasses and top with zabaglione. Serve immediately or refrigerate.
Wine Pairing: “The fruit and marsala call for a sweet, luscious wine like the 2003 Pellegrino Passito di Pantelleria.”