I don’t even remember why I had saved egg yolks in my fridge, but I did. 6 of them.

I hate, with all my heart, wasting food, of any kind. I knew there HAD to be a way to use egg yolks, and not just for ice cream. A quick google search led me to zabaglione. A that point I quickly remembered having zabaglione poured over berries years ago at a restaurant and I remember LOVING it! So done and done, I’ll have a go at making zabaglione. Of course I couldn’t just make a typical version, I had to add some flair. Which is where the white wine and lemon zest come in.

It takes about 30 minutes to make the zabaglione, and it’s an active 30 minutes. Meaning you are standing over the stove almost the entire time. But it’s easy, you just use a hand mixer in a double boiler and let the mixer do the work for you. Then you pour it into glasses and chill it.
*Some zabaglione recipes use heavy cream at the end to fold in, it’s not necessary. I mean you can, sure, but the zabaglione will get firmer as it chills. So the need to the whipping cream to help it before more stiff isn’t needed. But a dollop of whip cream on top, heck ya, why not? Next time, next time.

This recipe may feed 6, assuming you don’t keep licking the spoon as you are stirring. It actually only fed 4 of us, because I ate 2 entire servings just as I was making it! ANd with every lick I thought the same thing, “zabaglione, where have you been all my life?” Even my husband LOVED this. We eat lots of egg white omelets, I’m assuming that’s why I had leftover yolks, so I will be making lots more varieties of zabaglione from now on. It’s the PERFECT summer dessert. Light and fruity.

Zabaglione
serves 6, if you don’t eat 2 servings while your making it ;)
6 egg yolks
1/3 cup sugar
1 cup white wine (I used chardonnay, 2 buck chuck to be exact)
zest of 1 lemon
1 tsp vanilla extract
blackberries (or any other berry)

In a double boiler, whisk egg yolks and sugar until pale and frothy. You can use a hand mixer or a whisk.
*You can create a make-shift double boiler by filling a sauce pan about half way with water, then placing a glass bowl over it to mix the ingredients in. This is my ‘double boiler.’ Works like a charm.

Bring the water to a simmer, not a boil. So maybe low/medium heat. Place the bowl with the egg yolks and sugar over the water and whisk/mix for 5 minutes. Add the white wine, lemon zest and vanilla extract and continue to whisk until thickened, about 15 minutes. Remove from the heat, cool to room temperature and pour in dessert dishes and chill for 4-6 hours.

Add berries right before servings.