Zabaglione with Strawberries and Moscato

I can’t think of Mother’s Day without also musing on strawberries, probably because the beautiful red fruits come into season around this time and they seem like such a wonderful treat after cold winters. Strawberry season is also one of my children’s favorite food times of the year and we can’t resist celebrating with luscious strawberry desserts, though we are also happy simply biting into a sweet juicy strawberry.

Though our strawberries aren’t ripe yet, we have a bunch of green berries in our garden that should be ready in a couple weeks and more blossoms and sprouts coming. Last year we added about a dozen plants to the garden and we plan to expand, hoping to have enough strawberries for jams, pies, ice cream, other desserts, dipping in chocolate, macerating in wine, and many other things I’m sure we’ll think of.

Zabaglione (also zabaione and sabayon), a simple custard dessert served with fresh fruit, is a wonderful way to showcase delicious seasonal fruits, and I like to macerate the fruit in wine before serving, in this case a sweet California Moscato. Since a typical zabaglione recipe has wine in it, I use the leftover wine from macerating the strawberries to carry the fresh strawberry flavor throughout the dish. You can mix up the zabaglione with a wire whisk, but I think the hand mixer works better. Of course if your arms are up to the task, by all means go for the whisk.

If you grow your own produce, raise animals on a farm, or hunt or forage for food, then I invite you to join us for Grow Your Own. My good friends Nate and Annie at House of Annie hosted Grow Your Own this winter while we tended to family matters, and they will forever have my thanks for all their help. I am jumping back into it and will host this month, so please send your post information to me at andreasrecipesgyo AT gmail DOT com. Posts are due on May 31 and I will post a roundup a few days after. If you are new to the event, you can read more about the rules for participating and find the links to previous events at the Grow Your Own page. We also invite participants to sign up to host a Grow Your Own event, just send me an email for more information.

Happy growing and eating!

ZABAGLIONE WITH STRAWBERRIES AND MOSCATO

Serves 4.

Equipment

medium glass bowl
double boiler (or tall sided metal bowl and a medium saucepan)
hand mixer
long stemmed glasses or glass dessert bowls

Ingredients

1 pint strawberries, sliced
1 cup (240 ml) Moscato wine
8 large egg yolks, at room temperature
1/2 cup (88 g) granulated sugar

Preparation

1. Put the sliced strawberries into the glass bowl and pour the wine over them. Allow to rest at room temperature for a couple hours, then remove the strawberries and divide them between the 4 serving glasses. Reserve the remaining wine, about 3/4 cup (180 ml).

2. Add about 1-inch of water to the saucepan and bring to a simmer. Put the egg yolks in the double boiler or metal bowl, then add the sugar and finally the Moscato leftover from the strawberries. Place the bowl over the pan and mix on low or whisk until the mixture forms a ribbon when you lift the mixer out of the pan, about 8 minutes.

3. Spoon the zabaglione over the fresh berries and serve immediately.

More Strawberry Desserts

More Strawberry Recipes From Around the Blogs

Simply Recipes – Strawberry Rhubarb Cobbler

Laylita’s Recipes – Rhubarb and Strawberry Empanadas

White on Rice Couple – Strawberry Crossover Puff Pastries

Use Real Butter – Strawberry Chiffon and Buttercream Cake

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

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