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Sunday, June 13, 2010

Sunday's Supper: Summer Zabaglione

This recipe isn't big or fancy, though it sounds it. I didn't eat a big supper today, as Mr. Radar is traveling. With no one to feed, I decided to make a simple dessert, ideal for a single person.

Zabaglione is a very simple egg custard, containing only three ingredients. Pour it over fruit and you have a simple, satisfying summer treat. Marsala wine is traditional; I prefer the taste of Vin Santo. It's sweeter and has a fruitier flavor.

2 egg yolks
2 tablespoons Vin Santo
1-2 tablespoons of sugar, depending on taste. I prefer less sugar, but the traditional ratio is 2-2-2.
Berries of your choice (I used the berries procured yesterday at the market).


Whisk the yolks, sugar, and Vin Santo in a glass bowl. (Yes, it must be a glass bowl). Place the glass bowl over a pot with 2 inches of simmering water. Do not allow the bowl to touch the water. Whisk vigorously until the mixture has doubled or tripled in volume. This takes 3-4 minutes. Do not overcook, or the egg yolks will scramble. You can chill this mixture, but I recommend eating it immediately. If you're feeling fancy, top the Zabaglione with toasted almond slices or pistachios. Mangia!


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