1/3 cup sugar
¾ cup Marsala Wine
1 teaspoon grated lemon peel
1cup heavy whipping cream
6 large egg yolks
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
Fresh berries: Strawberries, blueberries, raspberries, &/or black berries
Place following ingredients in a large bowl (or double broiler) egg yolks, sugar; add grated lemon peel, vanilla and cinnamon to the yolk mixture. Then add Marsala wine. Half fill a pot (bottom part of the double broiler) and bring water to a boil then reduce heat to low. Set the pan/bowl with mixture over the water (without bottom of bowl touching the water). Whisk custard mixture and make sure the water does not boil.
Whisk for about 10 minutes or until mixture triples in volume and becomes pale. Remove mixture from the heat and let stand for 15 minutes. Whisk heavy cream until whipped; add whipped cream to the cool custard and use whisk to gently gold them together. Serve chilled Zabaglione over desired fresh berries.
Number of Servings: 6
Prep and Cooking Time: 30 minutes
Recipe by: Mario Ladron
Restaurant Name: Garozzo’s Ristorante