Let's talk about Zabaglione for a minute. When I lived in Louisville, Kentucky (many years ago), I waited tables at an Italian restaurant. I'd never tried zabaglione before and once I did- oh, man, was I in love. Zabaglione is creamy, custardy and fantastic. I enthusiastically recommended zabaglione to every one of my customers. It was that good.
Yesterday I went to Spencer Farm to pick up a few pints of Indiana strawberries. The season for Indiana strawberries is short (around 3 weeks is what they told me at Spencer's) so get there right away and pick up some strawberries!
Let's get back to zabaglione... It's easy. Really. You're making custard and you need egg yolks, sugar, and a bit of Marsala wine (you can also use Cointreau, or maybe another liqueur. I used this recipe.
Zabaglione - ready to eat
*cooking time- you will be beating the eggs, sugar and Marsala for about 12-15 minutes. Be patient- it comes together. You think it won't- but it will. Continue stirring (even off the heat) until at room temp and then I put the custard in the fridge (serve at room temp if you prefer the custard warmer, but I prefer it chilled) and later added berries. Indiana strawberries are sweet so I didn't add any sugar to them.
*As for the fruits you can add to the Zabaglione- have fun...add blueberries, raspberries or another berry.