This healthy dessert showcases the season’s fresh berries that abound in Washington. This classic Zabaione Moscato uses a variety of local berries – red and golden raspberries, blackberries and huckleberries. It’s very easy to make and will provide the day’s work out for your whisking arm in the process. Chef Holly Smith of Cafe Juanita shows how to make our fruit truly decadent.
Cafe Juanita Zabaione
From Chef/Owner Holly Smith
3 egg yolks - from large, organic, local eggs
2 Tablespoons granulated sugar (*note I don't like this very sweet - you may add up to 1T more if desired)
2 ounces of Moscato dAsti (you can substitute Marsala or another favorite wine)
Place a saucepan that is 5-6 inches high on the sides minimum on medium high heat with 3 inches of water in the pan. Bring to a simmer.
Combine egg yolks and sugar in a bowl (Stainless steel, glass or ideally copper) that will fit comfortably in that saucepan to create a cradled bain marie. You do not want the water to touch the bottom of the bowl and you do not want steam to leak out and scald you while whisking!
Off heat whisk together the egg yolks and sugar until lightened in color and beginning to fluff. Add the moscato and bring the bowl to the heated saucepan. Whisk continuously, careful to not let the yolk cook in any spots in the bowl. Whisk with a large oval motion to beat as much air as possible into the mixture and keep it light. The mixture should double in volume and lighten. Continue to whisk but taste for the moscato to have cooked off the alcohol and flavors to be balanced. Test doneness by holding up whisk...if the zabaione holds it mounded shape for 30 seconds it is perfect. Remove from heat and serve immediately. This can also be chilled - whisk over an ice bath until chilled and reserved for later use.