Zabaglione Over Fresh Raspberries

Recipe Ingredients

6		Egg yolks
2/3 cup	131g / 4.6oz	Sugar
3/4 cup	177ml	Marsala wine
		Greated rind of 1/2 lemon
1/8 teaspoon	0.6ml	Cinnamon
1/4 teaspoon	1.3ml	Vanilla extract
5 teaspoons	25ml	Preserved ginger - finely chopped
3/4 cup	177ml	Heavy cream - whipped
		Fresh raspberries

Recipe Instructions

Beat the egg yolks and sugar in the top of a double boiler until light and frothy. Add wine, lemon rind, cinnamon and vanilla. Place container over hot, not boiling, water and continue beating.

As soon as the zabaglione increases in volume and is light and even in texture, remove it from the heat and continue stirring until it cools.

Add ginger and gently fold in the whipped cream.

Chill and serve chilled with raspberries and more slightly sweetened cream.

Source:
Dressed Birds? Stuffed Birds? Yankee Magazine November 1996

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