Zabaglione, the Italian classic whip of egg yolks, Marsala and sugar is the quickest dessert there is (other than opening a pint of ice cream). It can be served alone in sherry glasses or over fruit, usually strawberries in summer. Non-local blueberries and tropical fruits from that other hemisphere are populating the markets and make great alternatives. I've served it with everything from roasted grapes to poached pears (feel free to change the liqueur to customize it) as well as fresh mangoes and kiwi (use a mixture of lime juice and tequila). The formula is easy: 1 yolk + 1 Tbs each liqueur and sugar serves 2 people. I throw caution to the wind and whisk the mixture directly over medium heat, lifting the pan as necessary so the eggs don't scramble before they are thick, creamy and tripled in volume. If you're nature is more cautious, whisk them in a double boiler (yes, you can use a hand held electric mixer instead of wearing your arm out (but remember, that's free muscle toning exercise). -SW
ZABAGLIONE WITH FRUIT
3 cups cut up fruit, if using
3 large egg yolks
3 tablespoons Marsala (Italian fortified wine), or other liqueur
3 tablespoons granulated sugar
Put the fruit, if using, in small bowls or stemmed glasses.
Combine the yolks, Marsala and sugar in a 2-quart saucepan if doing directly over the heat, preferably one with rounded sides, or in a largish metal bowl set over simmering water. Whisk or beat like mad, lifting the pan above the heat occasionally to avoid scrambling, until it is tripled in volume and foamy (it should drop from whisk in a ribbon that takes a second or two to dissolve). This takes 2 to 5 minutes depending on heat. Pour over fruit or in sherry glasses and serve immediately.