Zabaione with Fruit
This light and creamy custard pairs beautifully with sparkling wine, is relatively easy to make, and can be prepared up to six hours in advance. In this version, Grand Marnier or Cointreau replaces Marsala wine. Serve with fresh berries, stone fruit, or poached fruit.
Developed for Molesini Wine Club, the recipe is included in the wine shipment so members can make the dish to enjoy during their virtual wine tastings.
Marco Molesini savoring the Zabalone with Fruit and a delicious wine
Zabaione with Fruit
Serves 6
Prep time: 20 minutes
6 egg yolks
1/3 (67 grams) cup sugar
1/2 cup (118 grams) Grand Marnier or Cointreau
zest of half a lemon or orange
pinch of salt
berries, stone fruits, poached fruits (for serving)
Directions
Fill the bottom of a double boiler with water. If you do not have a double boiler, devise one by using a copper, metal, or glass bowl that will fit over a saucepan of boiling water without the bottom of the bowl resting in the water. Remove the top portion or bowl while you beat the yolks.
Bring the water in the bottom pot to a boil. Meanwhile, place egg yolks and sugar in the top portion and whisk (or use a hand-held mixer) until they are pale and light, approximately three minutes.
Beat in the liquor, zest, and salt.
Place the bowl over the boiling water, making sure it doesn’t touch the water. Use a wooden spoon and stir the mixture, scraping the sides and bottom constantly. The yolks should warm very gradually. Have a hot pad ready and if, at any time, the mixture heats too quickly, remove it from the heat and stir, stir, stir. You do not want scrambled eggs! It should take at least eight minutes for the mixture to suddenly thicken. Look for the custard to heavily coat the spoon and turn a rich yellow.
Remove from heat, stir, and place your finger in the custard to feel that it’s pleasantly warm, almost hot. If not, continue cooking but do not overcook or the eggs will curdle.
Allow the custard to cool, stirring a few times. Cover with plastic wrap and refrigerate up to six hours. Serve over or under any combination of fruit.
Photo: © teo8011
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
