Chef Bob uses Hwy 12 Winery’s Late Harvest Aleatico, La Piazza, which is a red wine grape cousin to the white Muscat grape varieties. It will slightly tint the finished custard which is probably why a white dessert wine is traditionally chosen for zabaglione.
6 egg yolks
- 3/4 cup sugar
- 1 tsp finely ground coriander
- dash of salt
- 3/4 cup Aleatico (Hwy 12 winery) or other favorite sweet wine
In bowl wide enough to fit over pot of simmering water (double boiler fashion), beat yolks, sugar, coriander, salt until sugar is completely dissolved about 4 minutes. Place bowl over pot with simmering water (about 1 inch in the bottom–keeping bowl from touching water) and stir wine into eggs in thirds until it is absorbed and the mixture holds a ribbon (and temperature is about 145 degrees F.) Serve immediately over fresh berries, slice bananas, or sliced fresh stone fruits. Or chill to make zabaglione cream. See below.