Ingredients

• 6 large egg yolks
• 6 tablespoons sugar
• 6 tablespoons Vin Santo wine or Marsala
• 1 cup whipping cream
• 1/2 cup fresh blueberries

Browse by ingredient

Instructions

1. Put the egg yolks in a stainless steel bowl. Whisk in the sugar, and Vin Santo wine or Marsala.
2. Bring water to a boil in a saucepan. Lower the heat and place the steel bowl over but not touching the water. Whisk the yolk mixture for 8 minutes, or until it becomes light and creamy. Monitor the heat, otherwise you'll end up with scrambled eggs. Set aside and let cool.
3. In another bowl, whip the cream with a hand mixer.
4. Gently fold the zabaione into the whipped cream with a rubber spatula, and place in the refrigerator for about 30 minutes, or until ready to serve. Serve in glasses with blueberries on top.