Mix all
above ingredients (phase one) in a stainless steel bowl and place over
a pot of simmering water. The bowl should not touch the water. Whip
continuously with a thin wire whip (a thick whip is to heavy and your
arm will get tired). Incorporating air and cooling the mix. If you
stop whipping or the water boils you might scramble the eggs.
Whip until the mixture starts to double in size.
The eggs will first become frothy, then as they cook --they will slightly
stiffen but still hold the air.
When
you lift the whisk, drawing up some mix, it will lay a "ribbon" across the mix in the bowl. When the mix is
cooked enough the "ribbon" will stay for about 5 seconds before it
falls back into the mixture. Strain immediately into another bowl and
cool the mixture completely in the refrigerator. When the mixture is
cool fold in 2 cups of Heavy Cream and whipped until stiff.
In a serving dish (a large Martini UP glass is
nice) Dollop some of the Zabaglione. Add in: fresh berries, strawberries,
black or raspberries are nice. Get a mixture of what is in season.
Clean and wash all berries. Stew and cut strawberries.
Finish by adding another good-side dollop of Zabaglione
and top with mint sprig and a few more berries. The ratio of the berries
to Zabaglione is entirely up to you. You may want to serve just one
dollop of Zabaglione on top of a bowl of berries. But we found that
more people want more of the Zabaglione. So be sure to have some extra
on the side. |
