Chef Recipes

Zabaglione with Summer Berries

Serves 4

2 eggyolks
2 “shells” of granulated sugar
2 “shells” of Marsala wine

2 cups of assorted summer berries

Place the egg yolks, sugar, and wine in a bowl and whisk quickly over a pot of boiling water until it is thick and foamy.

Arrange the berries in four wineglasses and top with the sauce.

EAT!

Note: Traditionally a half of an eggshell was the measuring device for this dish. 1 shell = 1 tablespoon.

Make sure that the bowl is bigger than the pot of boiling water so that it doesn’t fall in and splash on you! Ouch!