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