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● Mango-Berry Zabaglione
Zabaglione con Mango e Frutti di Bosco

3 cups frozen sugared fruit
8 egg yolks
2 cups confectioners’ sugar, sifted
1 1⁄2 cups Marsala wine

Remove the fruit from the freezer to thaw in the refrigerator. Make the zabaglione: Pour cold water into a pot until it’s 3 to 4 inches deep. Bring the water to a slow simmer. In a mixing bowl wide enough to rest comfortably on top of the pot, begin to whisk the egg yolks (see photo). Whisking constantly, slowly add the confectioners’ sugar and the Marsala. Cook, stirring constantly, for 7 to 8 minutes, until thick and creamy. (If you stop whisking, the eggs will scramble.) When done, remove from the heat and continue whisking until the custard is lukewarm. Divide the thawed fruit evenly into 4 long-stemmed glasses and pour the zabaglione on top. ● Serves 4

Wine Suggestion: Light-Bodied with a delicate bouquet Spumante

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