Zabaglione with Raspberries
|Dry white wine||1⁄2 Cup (8 tbs) (Such As Chablis Blanc)|
|Lemon peel||1 Teaspoon, grated|
|Raspberries/Strawberries||2 Cup (32 tbs)|
In the top of a double boiler, beat egg yolks until light and beat in sugar, wine, and lemon peel.
Place over simmering water and beat with a wire whip or portable electric beater until it triples in volume and retains a peak, about 7 minutes.
Cool immediately by placing pan in a pan of ice water; then chill.
Using tall, slender glasses, alternate spoonfuls of zabaglione and berries.
Contains about 125 calories per serving.
Hot Variation: Spoon 1 tablespoon grenadine in each glass and pour in hot zabaglione.
Serve at once.