Chef Vinicio Peñate likes to make zabaglione, an Italian dessert, because it’s easy to make at home and share with friends. It’s perfect to mix with homemade strawberry sorbet.

Recipe for Zabaglione

Combine in the top of a double boiler:

4 large egg yolks
1/4 cup of sugar

Whisk vigorously until thick and pale yellow. Whisking constantly, gradually add
1/4 cup of Marsala or cognac.

Scrape the sides of the double boiler clean with a rubber spatula, then set over simmering water. Whisking constantly, heat the zabaglione to 160˚F, at which time it will have increased several times in volume and become thick enough to mound very softly on a spoon. Cooking time should be 5 to 10 minutes.

Strawberry Sorbet

Frozen strawberries (alternatively, you can use frozen grapes)
Vanilla beans
Brown sugar syrup
Pinch of salt


Zabaglione from Mission Local on Vimeo.

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