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.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Place the lemon juice, vanilla, orange and lemon zest, egg yolks, granulated sugar, salt, and wine in a heatproof bowl or the top of a double boiler and whisk to combine. Place over barely simmering water and cook, whisking constantly, for 3 to 4 minutes, or until there is no liquid in the bottom of the bowl and the mixture is completely fluffy and foamy. Remove from the heat. While still warm, fold in the crème fraîche. Place the bowl over an ice bath and chill until cold.
Step 2
To serve, spoon the berries into individual ramekins or gratin dishes. Top each with a scant 1/2 cup of zabaglione. Sprinkle with raw sugar and use a kitchen torch to caramelize the sugar. Serve immediately, while the custard is still cold.
