- Total Time
Zabaglione is a wonderfully light dessert or sauce that is made airy and voluminous from beating egg yolks, sugar, and Marsala wine over simmering water.
uncooked egg yolk(s)3 large
table wine3 Tbsp, dry Marsala variety
strawberries2 cup(s), fresh, quartered
fresh blueberries2 cup(s), fresh
- Place the egg yolks, sugar, and Marsala in the top part of a double boiler; beat with a wire whisk until well combined. Fill the bottom part of the double boiler half full of water; bring to a simmer. Set the top part of the double boiler over the bottom part and cook the egg-yolk mixture, whisking constantly, until the yolks thicken and cook and the volume triples, 8–10 minutes. Remove the top part of the double boiler from the bottom half of the double boiler and let the mixture cool slightly, about 1 minute.
- Divide the strawberries and blueberries among 6 parfait or sundae glasses; top each with one-sixth (about 1/4 cup) of the zabaglione. Serve at once. Yields 1 parfait per serving.