ZABAGLIONE 3 WAYS
Choose a wine for zabaglione based on how you plan to serve it; the custard can be made with sparkling wine or stiffened with a splash of good-quality limoncello, sweet rum, or kirsch. Here are three variations we love—and delicious ways to serve them.
Coat a 9-inch loaf pan with cooking spray, and line with plastic wrap. Sprinkle bottom of pan with 1/3 cup toasted sliced almonds. Fold cooled Marsala zabaglione with 3 cups whipped heavy cream and 1/2 cup chocolate
shavings; scrape into loaf pan, cover, and freeze until firm, at least 3 hours. To serve, invert onto a plate, and slice.
Make a Champagne
zabaglione, increasing the granulated sugar, if desired. Arrange a single layer of macerated strawberries in the bottom of a crème brûlée dish, and top with enough zabaglione to cover (about 1/3 cup). Broil on high 3 to 4 inches from heat until zabaglione is bubbly and browned, 2 to 3 minutes.
MOSCATO MASCARPONE CREAM
For a stabilized zabaglione that can be kept chilled for a few hours before serving, we took tips from chefs Jody Williams and
Rita Sodi of New York City’s Via Carota. Let
mascarpone come to room temperature, and stir until creamy with no lumps. Fold with an equal part cooled Moscato d’Asti zabaglione.