Zabaglione with Mixed Berries

Name: Zabaglione with Mixed Berries
Yield: serves 6
Ingredients: 1 tablespoon fresh lemon juice; 1/2 vanilla bean, scraped; 4 strips zest from 1 orange; 4 strips zest from 1 lemon; 11 large fresh egg yolks, at room temperature; 1 cup granulated sugar; Pinch of Kosher salt; 2 cups prosecco; 1 tablespoon crème fraîche or sour cream; 1 quart mixed fresh berries; Raw sugar, for sprinkling

December 14, 2011

This is an Italian classic, with a twist. Traditionally made with Marsala, I like to vary it by using Viognier, or even prosecco, as we do here. The wine adds a dimension to the custard and marries well with the sweet berries. If you don’t have a kitchen torch, skip the step where you sprinkle on the sugar and simply serve the custard spooned over the berries. If you use the broiler instead of a torch, the custard will get too soft.

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