Marsala may be the traditional addition to zabaglione, but a spicy, floral Riesling pairs much better with plump and sweet ripe fruit. Look for an Alsatian-style dry or off-dry Riesling. Or try Champagne, Sauternes, or Vouvray, varying the amount of sugar to balance the sweetness of the wine.–Fine Cooking
Zabaglione with Summer Fruit Recipe
- Quick Glance
- 25 M
- 25 M
- Serves 6
- 4 large egg yolks
- 1/4 cup sugar (or up to 1/3 cup if using a wine that isn’t as sweet)
- 1/2 cup Riesling
- 1/2 teaspoon unflavored powdered gelatin, softened in 1 tablespoon water (optional; see the Note)
- 1 tablespoon boiling water
- 1 cup whipping cream
- 1 tablespoon Amaretto or brandy, more to taste
- 4 to 5 cups peeled, sliced summer fruit, like a mix of peaches, nectarines, and berries
- 1/3 cup crushed almond macaroons or biscotti (or 6 Amaretti di Saronno cookies, crumbled)
- 1. Fill a large bowl halfway with ice water. Set a large metal bowl on top of a pan of barely simmering water over medium-low heat (the water level should be about 2 inches below the bottom of the bowl). Put the yolks and sugar in the bowl and whisk vigorously until the yolks begin to thicken and lighten in color.
- 2. Pour in the Riesling and continue whisking until the mixture is thick enough so that the whisk leaves a trail as it passes through the mixture. This may take 5 to 10 minutes, depending on the heat of the water. Remove from the heat and whisk for another minute or so.
- 3. In a small bowl, dissolve the softened gelatin in the boiling water. Slowly whisk this into the zabaglione. Set the custard bowl over the ice-water bath to cool while you whip the cream to stiff peaks. With a rubber spatula, fold the whipped cream and liqueur into the custard. Refrigerate for at least 4 hours but no more than 24 hours.
- 4. To serve, arrange the fruit in six parfait glasses or dessert bowls. Spoon the zabaglione over the fruit and garnish with the cookie crumbs.
- The gelatin prevents the zabaglione from separating in the refrigerator and lets you make the dessert up to a day ahead. If you plan to make the dessert the day you serve it, you can omit the gelatin, but be sure to chill the custard for 2 hours.
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