Zabaglione al Moscato con Frutti Rossi

Another old classic Italian recipe, sabayon is a mixture made with egg yolk, sugar and wine, whipped and cooked in a bain-marie, resulting in an airy, smooth and creamy custard.

Traditionally, it is served warm with biscuits; the perfect dessert for the winter season. I love to serve it with mixed berries; the mild acidity of the sweet wine combines beautifully with the sharp freshness of red berries. Add a scoop of ice cream for a real spoonful of luxury.