Vin Santo Zabaglione with Orange and Grapefruit

1. 1

   Cut peel and white pith from oranges and grapefruit with a sharp knife, then cut sections free from membranes.

2. 2

   Drain fruit in a large sieve set over a bowl 5 minutes, reserving juice for another use.

3. 3

   Toss fruit with 1 tablespoon sugar.

4. 4

   Beat egg, remaining 2 tablespoons sugar, vin santo, cream of tartar, and a pinch of salt in a double boiler or a metal bowl set over a pot of simmering water with a hand-held electric mixer at medium speed until slightly thickened and frothy, about 5 minutes (mixture will froth up and then subside a bit before thickening).

5. 5

   Remove from heat.

6. 6

   Divide fruit among 4 stemmed glasses and top with zabaglione.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.