A Bronx-Italian Sunday supper is a lot of things — cheesy! meaty! melty! hearty! — but “light” is not one of them. The perfect way to end such a meal, then, is with an airy and pillowy zabaglione. A whipped, Italian-style custard, zabaglione is traditionally flavored with Marsala, but subbing in Vin Santo (another sweet dessert wine) is a Petroni family tradition, and pairs beautifully with fresh berries as a garnish.
A few tips to set you on the fast track to zabaglione success: first, while the recipe is rather simple, it does require your full attention, so don’t walk away in the middle! Make sure you have a sturdy whisk to work with, as well as a bowl large enough to rest comfortably on top of the pot without the bottom of it touching the water. In under ten minutes, you’ll have a dessert impressive enough to serve to Nonna (without sending her into a food coma).
Zabaglione with Fresh Berries
Time: 10 – 15 minutes
4 large egg yolks
1/4 cup Vin Santo (or Marsala wine)
1/4 cup sugar
Pinch of Kosher salt
Fresh berries, for serving
- Start the zabaglione:
Fill a large pot with enough water to reach 2 inches up the side. Heat on medium until simmering. Adjust the heat to maintain a constant simmer; the water should not boil. In a large bowl, whisk together the egg yolks and sugar until the sugar is dissolved.
- Finish & serve your dish:
Add the Vin Santo and a pinch of salt. Place the bowl on top of the pot, making sure that the bottom doesn’t touch the water. Cook, whisking constantly, 4 to 5 minutes, or until the mixture has thickened (the whisk will leave tracks and the zabaglione will begin to pull away from the sides of the bowl). Remove from the heat and continue to whisk 1 to 2 minutes, or until aerated and slightly cooled. Divide the finished zabaglione between four glasses; top with the berries. Enjoy!