Strawberries served with Honey Zabaglione

1. 1

   Make the zabaglione:

2. 2

   In a large stainless-steel bowl or the top pan of a double boiler, whisk the egg yolks with the honey until blended.

3. 3

   Set the bowl over--not touching--simmering water and whisk vigorously until the mixture lightens in color and thickens and the whisk leaves a trail, about 3 minutes.

4. 4

   Add the wine and continue whisking constantly until the mixture is pale, thick, and greatly expanded in volume, about 10 minutes.

5. 5

   The mixture will curdle if it gets too hot, so whisk it off the heat for a few seconds if you fear the eggs are cooking too fast.

6. 6

   When the zabaglione is light, fluffy, and capable of holding a soft peak, transfer the bowl to a larger bowl filled with ice water to cool the zabaglione quickly.

7. 7

   When cool, fold in the yogurt.

8. 8

   Use immediately or cover and refrigerate for up to 2 days.

9. 9

   Serve fresh strawberries on plates and put a dollop of zabaglione alongside.

* Per serving · 4 servings · Values may vary.

No additional tips available.