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Zabaglione uses only the yolks of eggs, so save the whites for meringue cookies or meringue-topped pies. Traditional zabaglione is served warm; this variation is chilled and is lightened with whipped cream.
Yield: 4 servings
Ingredients
- 6 egg yolks
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 6 T. sherry or Marsala wine
- 1 tsp. almond extract
- 1/2 cup heavy cream
- sliced almonds (optional)
- strawberries (optional)
Preparation
Place egg yolks and sugars in double boiler. Heat water to boiling while whisking mixture until smooth. Add wine one tablespoon at a time, whisking well after each addition. Continue to cook, stirring constantly until bubbles form and mixture becomes very thick, about 3 to 5 minutes. Remove from heat, whisk in almond extract, and let cool completely.
Whip cream until stiff peaks form. Gently fold into egg mixture until combined. Chill for at least 1 hour before spooning into dessert dishes. Garnish with almonds and strawberries, if desired.
