Zabaglione with Strawberries

1. 1

   Put the egg yolks, the marsala, and then the sugar into a large stainless-steel bowl.

2. 2

   Set the bowl over a large saucepan filled with 1 inch of barely simmering water.

3. 3

   Using a hand-held electric mixer on low speed or a whisk, beat the egg-yolk mixture until it is hot and the mixture forms a ribbon when the beaters are lifted, 5 to 8 minutes.

4. 4

   Don't cook the zabaglione for too long, or it will curdle.

5. 5

   Put the strawberries in stemmed glasses or in bowls.

6. 6

   Top with the hot zabaglione and either serve the dessert immediately or refrigerate it for up to an hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.