July is National Berry Month, and one way to celebrate is with a zabaglione. Strange word, I know. Here’s how to say it: zah-bahl-YOH-nay. Accent on the YOH.
Go on, out loud. Nice work. What is it? It’s a dessert said to be one of Italy’s best gifts to the world.
Michelangelo might disagree, but why don’t you decide for yourself. The custardy confection made with egg yolks, sugar and Marsala wine is luscious with fresh berries. Whip up a batch, and if you don’t have any homegrown strawberries, blueberries or black raspberries of your own, pick up some at the supermarket.
BERRIES AND ZABAGLIONE
2 cups raspberries, blackberries or blueberries, or 3 cups sliced hulled strawberries
4 large egg yolks
1/3 cup granulated sugar
1/2 cup dry Marsala wine
Divide berries between four 8-ounce dessert dishes or stemmed glasses.
Fill the bottom of a double boiler (or a saucepan with a metal bowl fitted snugly on top) with 1-2 inches of water or just below bowl. Bring water to a simmer.
Beat egg yolks and sugar in top of double boiler or bowl with an electric mixer or wire whisk until fluffy and light in color, about 5 minutes. Maintain water at a low simmer while beating.
Add Marsala 1 tablespoon at a time, continuously beating until mixture forms very soft peaks, about 8 minutes. Pour zabaglione over berries and serve immediately.
Per serving: 238 calories, 4.79 g total fat, 1.64 g saturated fat, 3.39 g protein, 37.47 g carbohydrate, 209.78 mg cholesterol, 2.04 g fiber, 192 mg sodium.
Prep time: 15 minutes. Serves 4.
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