Indulge in the rich flavors of Classic Italian cream custard (Zabaglione) served with fresh strawberries for a delightful dessert.

Scale

8 oz Fresh strawberries

rinsed and cubed

1 tablespoon Maple syrup

Granulated sugar is fine

4 Egg yolks

½ Cup Sugar

¾ Cup Dry Marsala wine

White wine is fine

¼ teaspoon Lemon zest

orange zest works fine

Biscotti or ladyfingers to serve (optional)

In a mixing bowl, combine the egg yolks and sugar, whisking until pale and creamy.
Gradually add the Marsala wine and lemon zest, continuing to whisk until well blended.
Set the bowl over a pot of simmering water (make sure the bowl doesn’t touch the water) and whisk vigorously for about 10 minutes until the mixture thickens and forms a ribbon.
Remove from heat and let cool slightly.
In a separate bowl, toss the strawberries with maple syrup.
Serve the zabaglione warm or at room temperature over the strawberries, with biscotti or ladyfingers on the side if desired.

For a variation, use orange zest instead of lemon zest. Adjust the sweetness by using more or less maple syrup based on your preference.

Keywords: Classic Italian cream custard, Zabaglione, dessert, strawberries, custard recipe