![\"Zabaglione](\"https:\/\/adribarrcrocetti.com\/main\/wp-content\/uploads\/2011\/12\/ZabaglioneCream-640x592-0866_442.jpg\" "\\"Zabaglione")
<\/a><\/p>\nChristmas has come and gone, but the holidays are far from over. And that means you need another one or two desserts. By now lots of us want to keep it on the lighter side, so how about frutti di bosco topped with an orange scented zabaglione? Frutti di bosco – fruits of the forest, or as we say, mixed berries – often raspberries and blackberries – are a wonderful flavor combination, and oh so beautiful to behold. A big glass bowl of mixed berries looks like a collection of jewels to me, and there is no better way to serve them than topped with Zabaglione con crema.<\/p>\n
Zabaglione (zabaione, or to the French sabayon) is a luscious blend of egg yolks, sugar and liquor, traditionally Marsala<\/a> wine. The yolks, sugar and wine are whisked vigorously over a double boiler until thoroughly cooked, and tripled in volume, with no trace of raw egg yolk taste. Once cooked, it can be served as is or combined with whipped cream to make a most ethereal dessert a friend of mine calls “clouds.”<\/p>\n You can serve this dessert two ways. The zabaglione can fill the glass and be the main attraction with the fruit as a garnish. That’s how I served it last year.<\/a> Or the fruit can be the star and the zabaglione a fancy topping. I gave the spotlight to the fruit this time, but you can certainly do what ever pleases you. There is no right or wrong way. I have been known to eat it right from the pan. Oh yes.<\/p>\n You can get as creative as you want with zabaglione, starting with a dead simple formula: 1 tablespoon each of granulated sugar and flavoring (fruit juice or liquor) for 1 large egg yolk. Keep in mind you are cooking egg yolks, and if you expose them to a fierce heat source, they will curdle. 100% guaranteed. To achieve a smooth and stable egg cream the use of a double boiler is paramount, providing as it does, a gentle heat to cook the eggs. By the way, I use the term “stable egg cream” because zabaglione properly prepared will keep for hours. It will neither separate nor deflate. To cool it, use an ice bath – so here we use both extremes of temperature for a dish – hot water to cook, ice water to cool. The whole nine yards. Keep in mind as you prepare the double boiler you need a stainless steel bowl large enough to set over a 4 quart saucepan without falling in and without coming in contact with the simmering water below. Check pan and bowl size before you begin. This from the voice of experience.<\/p>\n For the zabaglione:<\/em> For the whipping cream:<\/em> 2 to 3 cups fresh mixed berries Carefully rinse berries, and place on towels to dry.<\/p>\n Bring 3 inches of water to a boil in a 4 quart saucepan. Lower the heat to a moderate simmer. Place egg yolks, sugar, blood orange juice and Solerno in stainless steel bowl set over simmering water, checking that simmering water does not come in contact with the bottom of the bowl. Whisk continuously, keeping the egg mass in constant motion, scraping sides of the bowl, 6 to 8 minutes, until mixture lightens and thickens, holding a ribbon. If you are using a candy thermometer, look for a temperature of 160 F.** Quickly remove from heat, scrape contents of bowl into a second clean stainless steel bowl and place over ice bath to cool, whisking occasionally.<\/p>\n While mixture is cooling, whip cream with 1 teaspoon granulated sugar and 1\/4 teaspoon vanilla extract in clean bowl. Gently fold whipped cream into cool zabaglione using a large rubber spatula.<\/p>\n Arrange berries in serving glasses. Pour zabaglione atop berries, garnish with chocolate shavings and serve.<\/p>\n<\/a>Since blood orange<\/a> season is upon us I decided to change it up and use blood orange juice and Solerno liqueur<\/a> in place of the Marsala. Yes, Virginia. Solerno<\/a>, yet again. This liqueur is a Sicilian orange grove in a bottle, even down to its perfume. And it is something of a chameleon, ever at the ready to blend and enhance other ingredients, playing its part to elevate another culinary creation out of the realm of the ordinary.<\/p>\n<\/a><\/p>\nZabaglione con crema e frutti di bosco<\/em><\/h4>\n
serves 4<\/h6>\n
\n4 large egg yolks
\n4 tablespoons granulated sugar
\n2 tablespoons Solerno liqueur
\n2 tablespoons blood orange juice<\/p>\n
\n3\/4 cup heavy cream
\n1 teaspoon granulated sugar
\n1\/4 teaspoon vanilla<\/p>\n
\nchocolate shavings for garnish<\/p>\n