Grampery’s Strawberry Zabaglione

Let's Cook

1. Step 1.

   Hull and quarter or slice the strawberries. In a large bowl, toss the berries with 2 tablespoons sugar. Set aside for at least 10 minutes or up to 1 hour, stirring occasionally, until the sugar is dissolved.

2. Step 2.

   Divide half of the strawberries and their juices among six to eight dessert bowls.

3. Step 3.

   In a medium mixing bowl, using an electric hand mixer or a whisk, beat the heavy cream to medium-stiff peaks. Do not overbeat. Refrigerate until ready to use.

4. Step 4.

   Fill a saucepan with about 1 inch of water and bring to a gentle simmer over medium-low heat. In a heatproof bowl that fits snugly on top of the saucepan without touching the water, combine the egg yolks, vin santo, prosecco, and the remaining ½ cup sugar. Using a whisk or an electric hand mixer on medium-low speed, beat until the mixture is thick and frothy and reaches 150 to 155°F on an instant-read thermometer, about 7 minutes.

5. Step 5.

   Remove the bowl from the saucepan and continue to whisk until the mixture is lukewarm, about 5 minutes.

6. Step 6.

   Using a large silicone spatula, gently fold about one-third of the reserved whipped cream into the custard. Add the remaining whipped cream and gently fold until well combined.

7. Step 7.

   Spoon the zabaglione over the strawberries in the bowls, dividing evenly. Top with the remaining strawberries and their juices. Serve at once.