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Zabaglione with Sparkling Wine
Zabaglione Con Lo Spumante
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4 egg yolks
1/4 cup sugar
1/2 cup sparkling wine
1 pound mixed fresh or frozen berries
)use a combination of raspberries, blueberries, blackberries or strawberries)
4 sprigs fresh mint for decoration (optional)
In the top half of a double boilerm whisk the egg yolks and sugar to a creamy consistency. Place the egg mixture over hot water in the bottom of a double boiler, making sure it doesn't touch the water. Beat the mixture well with a whisk, until it starts to thicken, about 5 minutes. Be careful not to beat too long or you will cook the eggs. Remove from the heat and stir in 1/4 cup of the wine, whicking until well incorporated. Return to the double boiler and whick until thickened, 3-5 minutes. Remove from the heat and set aside.
Divide the berries among 4 wine glasses or dessert bowls and spoon 1 tablespoon of the remaining wine over each. Top with the custard and decorate with a mint sprig, if you wish. It can be eaten warm immediateky or refrigerated and eaten chilled later.
©2013 Nick Stellino Productions