If you’re tired of the same old accompaniments for your summer berries, try this sabayon. It is an Italian dessert that slightly custardy and very light. It goes well with a variety of fresh fruits or can be served on the side of cake.
Makes 2 cups
1 pt strawberries
3 large egg yolks
1/3 c sugar
½ c sweet white wine such as moscato or prosecco
Fresh Vanilla, optional
Mix all ingredients together in a bowl with a whisk
Heat over a double boiler and whip until tripled in volume – do not let it boil and do not let the water hit the bottom of the bowl if you are using stainless steel, you don’t want to cook the egg yolks
If using vanilla, once the mixture has fully developed, scrape in the seeds from the pod and incorporate
Chill and serve cold with fresh strawberries
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