Zabaglione with Fresh Summer Fruit is a an Italian twist on custard. It’s a warm, sweet egg custard flavored with Marsala wine. It should be a little runny – not as thick as whipped cream – almost drinkable! We recommend dipping as many fresh summer berries into it as you can!
Add about 2 inches of water to a medium saucepan and bring it to a boil. Reduce the heat on the pot, so the water is simmering.
Separate the eggs, and place the yolks in a large bowl (either metal or glass). Add the sugar.
With an electric mixer, beat the eggs and sugar together until the mixture is pale yellow and thick. The sugar should completely dissolve.
Next, add the Marsala and salt and place the bowl over the simmering water in the saucepan. Make sure the bottom of the pan doesn’t touch the water (the eggs will get too hot and begin to scramble). Pour a little water out if necessary.
Continue to beat the mixture over the heat until it is thick and smooth. When you pick up the beaters, there should be an unbroken ribbon of custard streaming back down into the bowl. This should take about 10-15 minutes.
Place a mixture of the chopped fruit into ice cream cups or small bowls. Spoon the warm Zabaglione over the fruit and serve immediately. Zabaglione is traditionally served warm or at room temperature.