Zabaglione with Berries
This quick sauce will wow your guests, make it fresh and serve it warm!
3 ounces or 1/2 cup prosecco
3 ounces or 1/4 cup sugar
Pinch of salt
6 egg yolks
Blueberries, strawberries, raspberries
Combine equal parts by weight prosecco and sugar. This is approximately 1/2 cup of white wine, prosecco, vin santo, or lillet, and 1/4 cup sugar, but measuring by weight is much more accurate!
Prepare your double boiler with a bowl that fits snugly on top of a pot of water, but make sure the water doesn’t touch the bowl, or you will cook the eggs too quickly. Also, keep an oven mitt or dish towel handy to grip the bowl while you whisk.
Over medium heat, add sugar, liquor, and salt. Whisk until the solids dissolve and most of the alcohol cooks out of the mixture - you can tell by sniffing. Before the alcohol evaporates, it is all you can smell.
Separate the eggs and add to the bowl all at once, whisking continuously until you achieve a smooth custard that holds its shape for a few seconds. Do not stop whisking or your eggs will scramble. Remove from the heat and continue whisking to cool slightly. Serve immediately with fresh berries. This mixture will separate after a while, so enjoy while warm.