Recipe
September 2, 2009
David Rocco’s Zabaglione With Whipped Cream Recipe

Step 1: Put a pot filled with water on the stove and bring it to a boil. At that point, lower it to a gentle boil.
Step 2: Next, in a stainless-steel bowl, whisk together the egg yolks, sugar and Marsala until blended. Hold the bowl over the pot of boiling water, whisking constantly. You can let the bowl touch the water slightly, but don’t let it rest there for too long. This is a bit of a dance because you don’t want the eggs to overcook or you’ll end up with scrambled eggs. You want the yolk mixture to become light and creamy, so you might have to lift the bowl from time to time, but keep whisking. You’ll get the idea as you go. If you need to lower the heat, do so, but keep whisking until you reach that thick, silky and creamy consistency, which takes between 3-5 minutes.
Step 3: In a separate bowl, whip the cream until it forms soft peaks. Gently fold the yolk mixture into the whipped cream with a rubber spatula. When it’s combined, refrigerate it for about 30 minutes or until you’re ready for it. Serve in glasses with blueberries on top.
Reprinted with permission from David Rocco’s Dolce Vita (2008 Harper Collins Canada).
Directions
Yield:
Step 1: Put a pot filled with water on the stove and bring it to a boil. At that point, lower it to a gentle boil.
Step 2: Next, in a stainless-steel bowl, whisk together the egg yolks, sugar and Marsala until blended. Hold the bowl over the pot of boiling water, whisking constantly. You can let the bowl touch the water slightly, but don’t let it rest there for too long. This is a bit of a dance because you don’t want the eggs to overcook or you’ll end up with scrambled eggs. You want the yolk mixture to become light and creamy, so you might have to lift the bowl from time to time, but keep whisking. You’ll get the idea as you go. If you need to lower the heat, do so, but keep whisking until you reach that thick, silky and creamy consistency, which takes between 3-5 minutes.
Step 3: In a separate bowl, whip the cream until it forms soft peaks. Gently fold the yolk mixture into the whipped cream with a rubber spatula. When it’s combined, refrigerate it for about 30 minutes or until you’re ready for it. Serve in glasses with blueberries on top.
Reprinted with permission from David Rocco’s Dolce Vita (2008 Harper Collins Canada).
[img_assist|nid=2021246|title=|desc=|link=popup|align=center|width=225|height=286]Devon Tsz-Kin Hong