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.
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.)