Moscato Zabaglione with Strawberries

• Produce

  • 1 Strawberries

• Refrigerated

  • 4 Egg yolks

• Baking & Spices

  • 1/4 cup Baker's sugar
  • 1 Chocolate nibs

• Beer, Wine & Liquor

  • 1/4 cup Moscato d'asti

Found on thewimpyvegetarian.com

Description

Ingredients

• 4 egg yolks
• ¼ cup Bakers sugar (fine sugar - but not to be confused with confectioners sugar)
• ¼ cup Moscato dAsti
• Strawberries
• Chocolate nibs

Directions

• Whisk together the egg yolks and sugar in a medium nonreactive metal bowl until completely combined. Set bowl over a medium pot of gently simmering water over enough heat to keep the water simmering.
• Gradually add the wine, whisking constantly.
• Continue whisking until mixture is light and foamy, almost tripled in volume, and begins to thicken to the consistency of cake batter - about 10 minutes. If I raise the whisk from the custard, and drizzle a figure eight on top of the batter, the figure eight remains for 8-10 seconds before completely dissipating into the batter.
• Pour a little zabaglione into 4 dessert dishes, top with strawberries, and drape the remaining sauce on top. Sprinkle with a few chocolate nibs.