Zabaione is a traditional Italian egg/wine custard, usually reserved for the holiday table. The French version, Sabayon, may use a combination of Marsala and White Wine, and sometimes Brandy or Champagne for the wine component.
1 Cup Fresh Mixed Berries
½ Lemon – Juice and Zest
4 Egg Yolks
2 oz. Marsala
4 T. Granulated Sugar
Fresh Mint, as needed for garnish
Thoroughly wash, drain and hull the berries. Cut the strawberries if desired. Drizzle with lemon juice and refridgerate.
In a double boiler over medium heat, combine the yolks, sugar and zest. Whisk vigorously while slowly incorporating the Marsala.
Beat until custard is thickened. Remove immediately and plate together with the berries. Garnish with a fresh mint sprig.
Cool the mixture over an ice bath. Fold in 6 oz. of whipped cream and chill well before serving.