Zabaglione

Italian Desert Custard

6 egg yolks
1/3 cup sugar
¾ cup Madeira (or Marsala)
1 tsp grated lemon peel
Pinch cinnamon
Vanilla extract
1 cup whipped cream
Blue berries (any fruit)

Fill a sauce pot with water half way. Bring water to light boil and reduce heat to slightly under medium. Use a round bottom metal double boiler. Place over the pot of water and add all the ingredients except the blue berries (fruit) in the round double boiler and whisk on low heat until the mixture makes a custard. Thius might take a little while.  Be patient.  When it is the desired thickness, remove and place in a large bowl to cool. When cooled add a cup of whipped cream (Cool whip) and whip until it gets peaks. In something like a wine glass, add the fruit, then the Zabaglione, more fruit, then cool whip. Cover the glass with plastic wrap and cool in the frig until it’s time to eat. This dish is enough for four people. It is very rich. But, can be served in smaller quantity.  It has a very bold flavor.

“Main differences: Marsala is from the town Marsala in Sicily. Madeira is from the Madeiros Islands in the Atlantic. Madeira is made from Malvasia, Verdelho grapes.”

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