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


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


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!


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