Lemon Curd →

Rich, creamy, tangy Lemon Curd is surprisingly easy to make and utterly delicious. Use it with fresh fruit to make tarts, parfaits, and shortcakes. Enjoy it spread on toast, or spoon it on blueberry pancakes or scones for breakfast. Enjoy!

Lemon Curd
Makes about 1⅓ cups
Ingredients

• ½ cup fresh lemon juice (from about 3 lemons)

• 2 teaspoons finely grated fresh lemon zest

• ½ cup sugar

• 3 large eggs

• ¾ stick (6 tablespoons) unsalted butter, cut into bits

Preparation

*Note: I used a stainless steel bowl over a saucepan for my double boiler. Using a double boiler gives you a bit more control over the heat under the lemon curd.

1. In a 2-quart heavy-bottom saucepan or double boiler, over medium heat, bring the juice and zest to a simmer (not boiling). Remove from the heat. (See note below.)

2. While the juice is warming, whisk the eggs in a small bowl until well-mixed. Once the juice is hot, temper the eggs by adding a small amount of juice at a time whisking constantly until the eggs are slightly warm. Add the sugar and continue to whisk to mix well. (Note: Tempering (warming) the eggs before adding to the hot juice reduces the likelihood that the eggs will curdle when added to the juice.)

3. Pour the tempered egg mixture through a sieve into the saucepan with the remaining juice and return to heat over medium-low heat. Whisking constantly, stir in the butter and cook over moderately low heat, until the curd is thick enough to hold the marks of the whisk and the first bubble appears on the surface, about 6 minutes.

4. Transfer the lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.

Will keep in the fridge for up to a week.

*Note: I used a stainless steel bowl over a saucepan for my double boiler. Using a double boiler gives you a bit more control over the heat under the lemon curd.

adapted from https://www.epicurious.com/recipes/food/views/lemon-curd-104568

Pictured: Lemon Curd Tart with sponge cake, fresh berries, and whipped cream.

Piña Colada Parfait →

Here’s a creamy, tropical-inspired dessert that will appeal to fans of the popular Piña Colada cocktail, or simply anyone who likes pineapple and coconut. A layer of tangy pineapple pudding topped with a coconut cream custard. Although each step is easy and quick, this is a two-step preparation, so give yourself extra time to prepare the dessert. You can make it a day ahead and refrigerate. Your family and friends will appreciate you. Enjoy!

Piña Colada Parfait
Serves 6

For Pineapple Puddings:
Ingredients:

• ½ cup pineapple juice

• 1 tablespoon fresh lime juice

• 2 teaspoons unflavored gelatin

• one 8-ounce can of unsweetened pineapple

• ½ cup sour cream or crème fraiche

• ½ cup whole milk

• 1/3 cup sugar

• 2 tablespoons dark rum

Directions:

1. Mix citrus juices in a small saucepan.

2. Sprinkle gelatin over. Let stand for 10 minutes.

3. Stir over low heat until the gelatin dissolves. Let stand until just cool but not set.

4. Combine the pineapple and milk in the blender and buzz until smooth; strain the mixture through a medium-mesh strainer to remove the pineapple fibers and return the mixture to the blender.

5. Add the sour cream, sugar, and rum and blend on high speed until smooth.

6. Add the gelatin mixture and blend well.

7. Pour into six 6-ounce clear dessert dishes leaving room for a layer of coconut custard.

8. Cover with plastic wrap or parchment paper and chill for a few hours or overnight until firm.

Once the Mango Pudding is set, make the Coconut Custard.

For Coconut Custard:
Ingredients:

• 1 cup light cream divided

• 1 tablespoon cornstarch

• ½ cup well-stirred canned cream of coconut (not coconut milk) such as Coco López

• 1 large egg yolk, lightly beaten

• ¼ teaspoon coconut or rum extract (your choice)

• 1 tablespoon Coconut Rum (optional)

Directions:

1. Whisk together ½ cup of cream and the cornstarch until well blended.

2. Bring ½ cup cream and cream of coconut to a boil in a heavy saucepan over moderate heat, whisking occasionally.

3. Whisk the cornstarch-cream mixture again and whisk into the slowly boiling cream of coconut.

4. Boil the custard for 1 minute, whisking constantly. Remove from heat and immediately whisk in the egg yolk, coconut extract, and coconut rum.

Assemble the Parfait:
Pour a layer of Coconut Custard over each Pineapple Pudding and chill for several hours until fully set.
Optional: garnish with toasted coconut and a slice of fresh or dried pineapple macerated in coconut rum.

Salted Bourbon Caramel Sauce →

Nothing like store-bought caramel sauce, this sauce is decadently rich and faintly boozy. Keep it on hand in the fridge to serve over ice cream, apple pie, or your favorite baked dessert. Enjoy!

BOURBON CARAMEL SAUCE
Makes about 1 ½ - 2 cups

INGREDIENTS

• 1 cup granulated (white) sugar

• 1/4 cup water

• 1/2 cup heavy whipping cream, room temperature* (Add an extra ¼ cup for a lighter sauce.)

• 1/4 cup butter, room temperature*

• 1 teaspoon vanilla extract

• ¼ cup bourbon

• ½ teaspoon fine sea salt

 INSTRUCTIONS

1. Combine the sugar and water in a heavy-bottomed saucepan and stir to combine.

2. Turn the burner on to medium-high heat. Do not stir or touch the pan until the sugar has caramelized.  As you watch carefully, the sugar mixture will go from being completely clear to a champagne color to a light golden color, and then to increasingly darker shades of amber.  Once the sugar reaches a deep amber color (think the color of a copper penny), remove the saucepan from the heat and turn off the burner.

3. Immediately begin to pour the warm heavy cream slowly and carefully into the sugar mixture, whisking vigorously as you pour to incorporate the cream.  (The mixture will bubble furiously when the cream hits the hot sugar, so be careful!)  Add in the warm butter and whisk until combined and emulsified. Add the vanilla, bourbon, and sea salt, and continue to whisk vigorously until you have a smooth sauce.

4. Let the sauce cool until it reaches room temperature (it will thicken as it cools), then transfer the sauce to a sealed container and refrigerate for up to 2 weeks. Reheat the sauce in a microwave for a few seconds or in a saucepan stirring over medium low heat for a few minutes.

Serve spooned over ice cream or your favorite baked dessert.

 *Feel free to heat the cream and butter up a bit in the microwave for a few seconds if you are in a hurry.  Both ingredients must be at room temperature (or warmer).  If cold, they will cause the caramelized sugars to seize and clump.

 Adapted from: https://www.gimmesomeoven.com/bourbon-caramel-sauce/

Limoncello Almond Ricotta Cake →

I love all things lemon! Here’s a moist, delicious, lemony cake based on Migliaccio the Semolina Ricotta Cake typically served in Italian households to celebrate Easter and Carnevale. This is an excellent gluten-free alternative Ricotta Cake and one worth considering as an alternative to or alongside the traditional pumpkin pie often served on Thanksgiving here in the U.S. Whatever the celebration if you love lemon flavor as I do, you should give this recipe a try. Buon appetito!

LIMONCELLO & RICOTTA ALMOND CAKE
Yield: 6 to 8

INGREDIENTS:

• 1 stick unsalted butter, softened

• 1 1/3 cups sugar

• 1 cup full-fat ricotta

• 1 teaspoon vanilla

• finely grated zest from 1 lemon washed (a fine Microplane is useful here)

• 3 eggs, room temperature, separated, whites and yokes reserved

• 3 tablespoons Limoncello (home made or store-bought)

• 2 1/2 cups almond flour

• 1 teaspoon baking powder

• 1/3 cup sliced almonds

• Powdered sugar, for dusting 

DIRECTIONS:

1. Preheat oven to 320 F degrees. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper.

2. Using an electric mixer, beat the butter and sugar together until incorporated. Mix in the ricotta, vanilla, and lemon zest.

3. Scrape down the sides of the bowl, then add the egg yolks, one at a time, continuing to beat until very light and creamy. Add in the limoncello, almond flour, and baking powder and beat to combine.

4. In a separate clean chilled bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the cake mixture. (Don’t worry if white streaks remain – they will disappear once in the oven.)

5. Pour the mixture into the prepared springform pan. Smooth the top with a spatula or spoon. Sprinkle with the sliced almonds. Bake for 40-45 minutes or until firm yet jiggly and slightly springy to the touch.

6. Allow to cool completely before removing from the pan. (It will fall slightly.) Dust with powdered sugar and serve!

 Adapted from: https://eatalianrecipes.com/grandmas-limoncello-ricotta-almond-cake/

Baked Peaches with Almond Filling (Pesche con Amaretti) →

Peach and almond flavors mix perfectly to produce one of my favorite flavor profiles. Often made using crumbled Amaretti cookies, comprised of only five ingredients, this recipe by Italian Chef Deborah Dal Fovo goes the extra step to grind sliced almonds to make the filling for these delicious summer treats. Whether you use Freestone or Clingstone peaches, what is most important is that you use fresh ripe peaches. Our local orchard produces and picks peaches that ripen within two days, so we don’t worry about our peaches going from stone-hard to moldy and over-ripe before we can eat them. If you have access to a local farmers’ market or orchard, I strongly suggest you buy your peaches there. You won’t regret it! Enjoy!  

Baked Peaches with Amaretti Filling
Serves: 6
Ingredients:
·  3 ripe yet firm yellow Freestone peaches, without soft spots or blemishes (See *Note)
·  4 tablespoons/60g sugar
·  6 tablespoons (1-1/3 ounces/38grams) finely ground blanched, peeled almonds
·  2 tablespoons melted butter/28g, plus more to grease baking dish
·  Dry white wine, Dry Marsala, or Amaretto (I use Amaretto)
·  Soft whipped cream to garnish (optional with a teaspoon or two of Triple Sec or other orange liqueur) 

Preparation:
Preheat the oven to 350°F/180°C. Generously butter a 9-inch baking dish, preferably made of porcelain or glass.
1. Wash the peaches under cold, running water, and pat dry. Divide each peach in half lengthwise by using a sharp knife to cut along the natural crease of the fruit that runs from the stem dimple then continue around its circumference. Separate the peach halves by gently twisting them apart then remove and discard the pits.
2. Using a melon ball tool or teaspoon, hollow a round 1-inch cavity from the center of each peach half and scoop out the pulp, reserving it for the filling. Arrange the peach halves with cut sides up in the baking dish, placing them close together and leaning against one another so they don't tip during baking.
3. Pulse 1-1/3 ounces/38g blanched, peeled almonds with 1 tablespoon sugar in a food processor until very fine.
4. Chop the reserved peach pulp finely and place in a mixing bowl or small food processor. Add 4 tablespoons of the sugar, ground almonds, 1 tablespoon of the melted butter, and any peach juices that have accumulated on the cutting board, then mix well to combine.
5. Brush the surface of each peach lightly with Amaretto and remaining melted butter. Fill the hollow of each peach with about 1-tablespoon of the almond filling to form a neat mound about the size of a walnut in the center.
6. Place in the center of the hot oven and bake for 30 minutes or until the peaches are tender when tested with the point of a paring knife and amaretti filling is lightly golden. Remove from oven and cool for at least 15 minutes before serving warm or at room temperature, plain or garnished with a dollop of lightly sweetened soft whipped cream.

*Note: if you can’t find ripe Freestone peaches, ripe Clingstone peaches will work just as well albeit with a bit of work removing the pit.

Adapted from a recipe by Deborah Amore Dal Fovo
http://www.theartofitalianliving.com/baked-sunset-peaches-with-amaretti-filling-recipe/

Orange Panna Cotta with Strawberry Coulis →

The classic Italian dessert Panna Cotta, which means “cooked cream”, originated in the Piedmont region of Italy. This riff on Panna Cotta uses the standard proportions of heavy cream to milk or half-and-half, but I use less sugar and add a small amount of orange flavor to change the flavor profile from “creamy-vanilla” to “creamy-orange-vanilla”. A light strawberry coulis balances the creamy richness of the panna cotta. Gustare!

Orange Panna Cotta with Strawberry Coulis

Serves: 6-8 depending on the size of the ramekins

Ingredients:

• 1/2 cup of freshly squeezed orange juice strained + 1 tablespoon reserved

• 1 tablespoon grated orange zest

• 1 cup heavy cream

• 1 ¼ cup Half-and-Half

• ¼ cup sugar (I used Sugar in the Raw turbinado sugar)

• 2 teaspoons unflavored gelatin

• 1-2 teaspoons vanilla extract

• 1 cup fresh or frozen unsweetened strawberries thawed

• 3 tablespoons of confectioners sugar

• 1-2 tablespoons fresh orange juice to taste

• 1 tablespoon Triple Sec or other orange-flavored liqueur (optional)

Preparation:

For the Panna Cotta:

1. In a small saucepan on the stovetop, reduce ½ cup of orange juice to ¼ cup of juice and cool to room temperature.

2. Sprinkle the gelatin evenly over the cooled orange juice and set aside while the gelatin softens.

3. Using a 2-3 quart saucepan over medium heat, mix the sugar, orange zest, half-and-half, and heavy cream stirring until the sugar dissolves and the mixture just comes to a boil.

4. Remove from heat and strain the mixture to remove the orange zest; add the vanilla.

5. Mix a cup of the cream mixture with the orange juice-gelatin mixture and stir until the gelatin has dissolved and there are no lumps.

6. Add the mixture to the remaining warm cream and stir until fully incorporated. (see Note)

7. Pour the mixture into lightly oiled ramekins and place in a cool place or the fridge.

For the Strawberry Coulis:

1. Combine the reserved orange juice, strawberries, and sugar in a saucepan over medium heat and cook, stirring frequently until the strawberries collapse and are mushy and the ingredients are well mixed.

2. Add the mixture to a blender and puree until smooth.

3. Strain through a fine sieve to remove the seeds from the strawberries. Set aside and refrigerate until ready to serve.

To Serve:

1. Place each ramekin in hot water briefly and use a thin knife to release the custard from the sides of the ramekin and carefully tip the panna cotta out onto a dessert plate.

2. Drizzle over with the strawberry coulis, or spoon the coulis on the plate around the edges of the panna cotta.

Notes:
1. If there are any lumps of undissolved gelatin, strain again to remove the lumps.

2. Store any extra coulis covered in the fridge for up to a week, or pour into an ice-cube tray and freeze covered with plastic wrap for up to a month.

3. Left-over panna cotta in ramekins will keep in the fridge for a day or two.

https://www.greatitalianchefs.com/how-to-cook/how-to-make-panna-cotta

The Perfect Flan →

This recipe appeared in a 1992 Collectors Edition of Bon Appetit focusing on Spain. There is no better flan! The only adjustment I made to the original recipe is the addition of some lemon zest to give the custard a slight lemon note. I still can’t decide which I prefer, Crème Brûlée or Flan...life should be full of such choices! Which do you prefer?

The Perfect Flan
Serves 6

Ingredients:

• 1 ¾ cups whipping cream

• 1 cup whole milk (do not use low-fat or nonfat)

• Pinch of salt

• ½ vanilla bean split lengthwise (or 2 teaspoons vanilla extract)

• 2-3 teaspoons finely grated lemon zest (optional)

• 1 cup sugar

• 1/3 cup water

• 3 large eggs

• 2 large yolks

• 7 tablespoons sugar

Preparation:
Position the rack in the center of the oven and preheat to 350°F.

1. Combine cream, milk, and salt in a heavy medium saucepan. Add the vanilla: scrape the seeds from the vanilla bean into the cream mixture and add the bean; alternatively, add the vanilla extract. Bring to a simmer over medium heat. Remove from heat and let steep for about 30 minutes.

2. Meanwhile, combine 1 cup of sugar and 1/3 cup of water in another heavy medium saucepan. Stir over low heat until the sugar dissolves. Increase heat to medium-high and cook without stirring for about 10 minutes brushing down the sides of the pan with a wet pastry brush and swirling the pan occasionally until the boiling syrup just begins to turn a deep amber. Be careful not to overcook or the caramel will taste burnt. Quickly pour the caramel into six 3/4-cup ramekins or custard cups covering the bottom of each ramekin. Set the ramekins into a 13x9x2-inch baking pan with an inch of hot water in the bottom. (This will help keep the caramel from setting up too quickly.)

3. Whisk the eggs, egg yolks, and 7 tablespoons sugar in a medium bowl just until blended. Gradually and gently whisk the cream mixture into the egg mixture without creating lots of foam. Pour the custard through a small mesh sieve into a 4 cup measuring cup and then pour, dividing evenly, into the ramekins. Pour enough hot water into the baking pan to come halfway up the sides of the ramekins.

4. Bake until the centers of the flans are gently set, about 30 minutes. Check the flans after 30 minutes and shake the baking pan. The flans are done when the center of the flan barely moves when you shake the baking pan. Transfer the flans to a rack and cool. Chill until cold, about 2 hours. Cover with tin foil or plastic wrap and chill overnight. (Can be made 2 days ahead.)

5. To serve, run a small sharp knife around the flan to loosen. Turn over onto a small plate. Shake gently and tap the bottom to release the flan. Carefully lift off the ramekin allowing the caramel syrup to run over the flan. Repeat with the remaining flans and serve.

https://www.epicurious.com/recipes/food/views/the-perfect-flan-1902

Lemon Crème Brûlée →

It has been said, and I agree, the act of cracking the golden brown crust to reach the smooth creamy custard of a crème brûlée is close to an ecstatic culinary experience. I prefer adding a hint of lemon as a high-note to balance the sweetness of the custard and crunchy caramelized sugar crust. Surprisingly easy to make, once you master a couple of simple techniques you can easily serve this classic dessert to impress your family and friends at home. The recipe is adapted from Epicurious and is the best crème brûlée I have tasted. It is a must try for anyone who enjoys rich, creamy, crunchy desserts.

Serves 4
Ingredients:

• 1 tablespoon finely grated lemon zest

• ½ teaspoon fresh lemon juice

• 1 ½ cups heavy cream

• about 5 tablespoons turbinado sugar such as Sugar in the Raw

• 3 large egg yolks

• ¼ teaspoon vanilla

Preparation:

1. Put oven rack in middle position and preheat oven to 325 F.

2. Add 1 tablespoon finely grated lemon zest into cream in a heavy saucepan.

3. Stir in 3 ½ tablespoons turbinado sugar and a pinch of salt. Heat mixture over moderately low heat, stirring occasionally, until you see faint wisps of steam when you stir the mixture (almost-but-not-boiling) and the sugar is completely melted into the cream. Do not let the cream boil!

4. Lightly beat the yolks in a bowl, then, whisking constantly incorporate the yokes into the hot cream. Pour the custard through a fine-mesh sieve into a quart-size glass measure and stir in vanilla and ½ teaspoon of fresh lemon juice. Divide among oven-safe ramekins.

5. Arrange the ramekins in a roasting pan with enough warm water to go halfway up the sides of the ramekins and bake in the warm water bath until the custards are just set around edge but the centers wobble when the pan is gently shaken, 30 to 35 minutes.

6. Cool the custards in a cold water bath 20 minutes, then remove from the pan and chill uncovered for at least 4 hours. (Custards will set completely as they chill.)

7. Sprinkle about 1 teaspoon turbinado sugar evenly over each custard, then using a chefs blowtorch move a flame evenly back and forth close to the sugar until it is caramelized. If you don’t have a chefs blowtorch, place the ramekins on a sheet pan under the broiler monitoring closely until the sugar is melted and begins to caramelize and turn golden brown. (See *Note)

8. Let stand until caramel is hardened, 3 to 5 minutes.

*Note: as a time saver, you can put the ramekins under the broiler until the sugar begins to melt (about 2-3 minutes depending on how hot the broiler is) and then touch up the finished crust on each one to a golden brown with the chefs torch.

**Note: extra custards can be kept in the refrigerator covered with plastic wrap for a few days. When you’re ready to add the caramelized sugar crust, dab the surfaces of the custards gently with a paper towel to remove any moisture before sprinkling a teaspoon of sugar evenly over the top and melting it under the broiler or with your chefs torch.

https://www.epicurious.com/recipes/food/views/lemon-creme-brulee

Tarte Tatin →

Referred to by some as the “queen of apple desserts, Tarte Tatin epitomizes the difference between the more joyful (Brits might say “flamboyant”) French approach to cooking and the somewhat plainer (Puritan?) traditional British approach to cooking. The New England apple pie made by my mother is deliciously flavored with sugar, cinnamon, and nutmeg with a simple top and bottom pie crust. It is a reserved dessert whose aromas hint at the soft delicious apple filling sandwiched between the flaky crusts. The Tarte Tatin, on the other hand, revels in golden brown caramel-coated apples beckoning in full display laying on a bed of mille feuille (puff pastry) to the delight of all who behold it. You could say the two desserts are analogous to the differences between the traditional British Waltz and the French Cancan from the Belle Epoque. They’re both delicious, but in different ways; both to be savored depending on your mood.

Makes 8 servings

Ingredients:

• frozen puff pastry (I used Dufour Puff Pastry found at my local food co-op. See *Note below)

• 5 tablespoons unsalted butter cut into chunks (you can use salted butter if you don’t have unsalted)

• 2/3 cup sugar

• 5-6 peeled and cored Cortland or Gala apples cut in half (I prefer Cortland)

• ½ teaspoon cinnamon

• ¼ teaspoon nutmeg

• ½ teaspoon vanilla

• 3 star anise (optional)

Special Equipment

• a well-seasoned 10-inch cast-iron skillet or Tarte Tatin pan

Preparation:

Preheat oven to 400°F.

1. Roll pastry sheet into a 10 1/2 inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer the round to a baking sheet and chill.

2. Add the butter and sugar to the pan over medium heat and stir until the sugar is well mixed into the melted butter.

3. Remove the pan from the heat and arrange the apple halves (round side down) in tight concentric circles filling in any open spaces with any extra pieces of apple. Return the pan to the heat and cook the apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 20 minutes.

4. Remove the pan from the heat and carefully place the chilled puff pastry over the apples, gently tucking the edges of the pastry down around the apples.

5. Bake the tart until the pastry is browned, about 20 to 25 minutes.

6. Remove the skillet from the oven and allow the tart to cool on a rack for at least 10 minutes.

7. Using a knife or spatula, loosen the edges of the pastry all around the pan and invert a platter with the lip over the skillet. Using potholders to hold skillet and plate tightly together, quickly invert the tart onto platter. Replace any apples that stick to the skillet. Brush any excess caramel from skillet over apples. Serve topped with crème fraîche or whipped cream.

Adapted from: https://www.epicurious.com/recipes/food/views/tarte-tatin-104777

History of Tarte Tatin: @FelicityCloakehttps://www.theguardian.com/lifeandstyle/wordofmouth/2011/oct/20/how-to-cook-perfect-tarte-tatin

*Note: recipe for mille feuille puff pastry: https://www.redpathsugar.com/recipe/classic-mille-feuille-cake

Piña Colada Sabayon →

In the spirit of culinary ecumenicalism, I'm calling this recipe Piña Colada Sabayon. Like the Zabaglione recipe on this site, it’s basically a light, foamy custard flavored with wine or liqueur. This variation of the dessert uses grilled pineapple marinated in dark rum topped with a Sabayon/Zabaglione custard sauce flavored with Coconut Rum. If you want a light elegant dessert to finish your dinner, this easy, sumptuous, coconut-rum inflected custard-sauce over fresh pineapple or mango is sure to please. Explore and you will be rewarded! If you don’t want to have to wait for fresh pineapple to ripen, you can also find fresh, already cored and cleaned fresh pineapple in the fruit section of your local supermarket.

Serves 4
Ingredients:

• 3 large egg yolks at room temperature

• 3 tablespoons sugar

• 2 tablespoons coconut rum

• ¾ inch thick slices of fresh pineapple

• 2 tablespoons dark rum

Preparation:

1. Marinate the pineapple slices in the rum for at least an hour (preferably more).

2. Mix the sugar and egg yolks in a 2-quart rounded bottom pot, or stainless steel bowl, holding the edge with a potholder; add the dark and coconut rum you used to marinate the pineapple.

3. Beat the ingredients with a hand mixer at high speed until foamy. Alternatively, you can use a whisk and whisk the ingredients briskly until foamy. (The electric beater is easier!)

4. Place over a boiling pot of water over medium heat and continue beating or whisking. Don’t let the hot water touch the bowl with the ingredients. You want the heat from the steam to provide a nice even heat. The mixture will thicken and increase greatly (about double) in volume. When mixture feels just warm, remove the pot from heat.

5. Continue beating, periodically placing the pot back over heat and quickly removing the pot again once the mixture is warm. Once you have a nice runny, thick, frothy sauce you’ve got it. Do not overheat it or you will curdle the eggs.

Practice makes perfect. When ready, the Sabayon/Zabaglione will be thick, foamy, and slightly warm — but not hot — to the touch. Let it cool a little before spooning over your fruit. It will thicken as it cools and will keep overnight in a covered bowl. Bring to room temperature before using, or warm over boiling water as above whisking constantly until just warm.

Serve with a garnish of toasted coconut and coconut, Amaretto, or hazelnut cookies.

Try substituting your favorite liqueur or dry Marsala wine for the Rum to match the fruit, cake, or cookies you are serving with your own Sabayon/Zabaglione.

Zabaglione with Raspberries →

Zabaglione is a traditional Italian dessert often served with fruit or Amaretto cookies. If you’re French or a Francophile, it’s called Sabayon. It’s basically a light, foamy custard flavored with wine or liqueur. Using a double boiler, or a makeshift double boiler consisting of a stainless steel bowl over a similar diameter pot of boiling water makes the process almost foolproof. If you want a nice light elegant dessert to finish your dinner, try this easy, sumptuous, foamy custard-sauce over your favorite fruit. Explore and you will be rewarded!

Yield: 4 servings

Ingredients:

• 3 large egg yolks at room temperature

• 3 tablespoons sugar

• 2 tablespoons Moscato d'Asti wine

• 1 tablespoon Triple Sec

Preparation:

1. Mix the sugar and egg yolks in a 2-quart rounded bottom pot, or stainless steel bowl, holding the edge with a potholder; add the wine and/or liqueur.

2. Beat ingredients with a hand mixer at high speed until foamy. Alternatively, you can use a whisk and whisk the ingredients briskly until foamy. (The electric beater is easier!)

3. Place over a boiling pot of water over medium heat and continue beating or whisking. Don’t let the hot water touch the bowl with the ingredients. You want the heat from the steam to provide a nice even heat. The mixture will thicken and increase greatly (about double) in volume. When mixture feels just warm, remove the pot from the heat.

4. Continue beating, periodically placing the pot back over the heat and quickly removing the pot again once the mixture is warm. Once you have a nice runny, thick, frothy sauce you’ve got it. Do not overheat it or you will curdle the eggs.

Practice makes perfect. When ready, the zabaglione will be thick, foamy, and slightly warm (not hot) to the touch. Let it cool a little before spooning over your fruit. It will keep overnight in a covered bowl. Bring to room temperature before using, or warm over boiling water as above whisking constantly until just warm.

Serve with a garnish of shaved dark chocolate, Amaretto or hazelnut cookies, and/or fresh fruit (like peaches, mango, or your choice of berries). Try substituting your favorite liqueur or dry Marsala wine for the Moscato d’Asti wine to match the fruit, cake, or cookies you are serving with the Zabaglione.

https://www.winemag.com/recipe/zabaglione-recipe/