Zabaglione
Italian Custard
Egg Yolks 6 ea
Sugar A? cup
Sweet Marsala Wine A? cup
Lemon Zest pinch
Cinnamon pinch
Vanilla Extract 1 tsp
Heavy Cream 1 cup
Sugar A? cup
Vanilla Extract 1 tsp
Fresh Berries 2 cups
- 1. Combine the egg yolks, sugar, wine, lemon zest, cinnamon and vanilla in a pan and place over a double boiler.
- 2. Whisk until mixture triples in volume. Set aside for A? hour.
- 3. Make the fresh whipped cream by combining the cream, sugar and vanilla and whipping it with a mixer until stiff peaks form reserving some for garnish.
- 4. After half an hour fold the whipped cream into the custard.
- 5. Place the fresh berries in a glass and drizzle the zabaglione over top of the berries.
- 6. Garnish with the reserved whipped cream and fresh mint.
