Zabaglione with strawberries
What’s date night without dessert? Zabaglione with Strawberries is heavenly. Zabaglione [zah-bahl- YOH-nay] is an Italian dessert consisting of whipping egg yolks, sugar, and Marsala over simmering water. Serve the custard warm, right after making it, or make it ahead and serve it chilled.
Test Kitchen Tip
When cooking the yolk mixture over barely simmering water, check the temperature with a thermometer. Once it reaches 145°, cook it for 3 minutes more.
Beat egg yolks and sugar in a metal bowl with a mixer on medium speed until mixture is thick, lemon-colored, and sugar dissolves. Decrease speed to low and beat in Marsala until combined.
Set bowl over a pan of barely simmering water (pan should not touch water). Cook yolk mixture, beating constantly with mixer on medium speed until thickened, forms a ribbon when beaters are lifted, and a thermometer inserted into mixture registers 145° for 3 minutes, about 8–10 minutes total. (Don’t cook zabaglione too long or it might curdle.)
Off heat, stir in whipped cream and vanilla.
Serve zabaglione warm (immediately) or chill completely; top with strawberries and cookies just before serving.
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 201mg 67%
Sodium 14mg 0%
Carbs 18g 6%
*Percent Daily Values are based on a 2,000 calorie diet.