\ Moscato Zabaglione with Strawberries | Mayhem in the Kitchen!

Moscato Zabaglione with Strawberries

At our dinner party last week, we made three courses of the meal with the help of our guests, then, just before the dessert course started, my husband and I prepared this wonderful pudding.

Moscato Zabaglione with Strawberries

 

Initially I was a little intimidated by this dish, and I almost made a cake instead, but I’m so glad we stuck with it – this was the perfect end to a great meal, and the cautionary tales in most of the recipes I read were entirely overblown. In reality, this is one of the easier scratch desserts I’ve prepared – it comes together quickly, leaves you with minimal mess, and requires almost zero prep. I think Zabaglione is best when it is served immediately (rather than chilled), so if you want to do something with a little showmanship, consider breaking out the sterno and whisking this up tableside! This would also make a lovely dessert for Valentine’s Day -maybe as a half batch for you and your sweetie, or a full batch for the whole family (For a kid-friendly version, try using orange juice instead of wine.)

 

Moscato Zabaglione with Strawberries

Ingredients

  • 2lb strawberries (organic, sliced)
  • 1 cup moscato wine
  • 8 egg yolks (large)
  • 1/2 cup granulated sugar

Directions

In a medium nonreactive bowl, cover strawberries with wine and allow to sit for several hours. Just prior to serving, remove strawberries from the bowl and distribute evenly between 6 dessert dishes, reserving wine.

Bring water to a simmer in the lower half of a double boiler. In the top part of a double boiler, combine egg yolks, sugar, and wine from the strawberry mixture. Whisk until the mixture has tripled in volume and thickened, 8-10 minutes. Distribute amongst the dessert dishes and serve immediately.

Serves 6

Recipe and photographs from Mayhem in the Kitchen!
https://mayheminthekitchen.com/moscato-zabaglione-with-strawberries/

 

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Comments: 2

  1. […] Moscato Zabaglione with Strawberries [Use Stella Rosa Moscato] A Zabaglione is an Italian custard dessert made with egg yolks, sugar, […]

  2. Stella Rosa February 14, 2014 at 5:01 pm Reply

    Hi Leesha! We loved your recipe and shared a link to it in a Wine-infused Dessert round-up on our blog at http://bit.ly/MTX0To. Thank you for inspiring us and our Stella Rosa fans with your creativity!

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