Italian Custard Dessert

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:05 PM PST

Story Updated: Mar 31, 2008 at 12:05 PM PST

Ingredients

Italian Custard Dessert - 12/30/2005

2 pints strawberries 2 Tbl. lemon juice
1/4 cup plus 1 Tbl. sugar 1/2 cup plus 2 Tbl. Moscato wine
4 egg yolks 1/2 cup whipped cream

Directions

Slice strawberries and marinate with 2 Tbl. lemon juice, 1 Tbl. sugar and 2 Tbl. Moscato wine. Moscato is an Italian dessert wine that is available in many local stores.

Toss well and let stand for at least 30 minutes at room temperature. You can let the strawberries marinate for up to 4 hours.

To make the Zabiglione sauce, first set up a double boiler. Whisk the egg yolks and 1/2 cup each sugar and Moscato wine. The mixture will become thick and almost double in volume. When it gets a "ribbon-like" consistency, it's finished cooking.

Remove from heat. Cool the sauce over an ice bath or in a refrigerator for 10 minutes. Fold in the whipped cream.

Spoon marinated berries into a large glass and top with 2 Tbl. of the Zabaglione sauce. You can garnish with a mint sprig. Serves 4.

Recipe from John Neumark, Serafina

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