Lemon Zabaglione

If you like lemon bars, lemon meringue pie or lemonade, you will love this recipe. Though it's name sounds mysterious and fancy, it is super simple and quick to make. This can be made 30 min ahead. I served this in bowls like pudding with cut-up strawberries. If you feel like being super impressive, you can arrange fruit in a shallow heatproof dish, spoon the Zabaglione on top and brown it under a broiler or with a propane torch if you're the type that has one : )

FOR THE ZABAGLIONE:

2 Large whole eggs

4 Large egg yoks

3/4 Cups of sugar (we used 1/2 cups and still felt like it was pretty sweet)

Finely grated zest and juice of 2 medium lemons (about 1/4 cup juice)

1/3 cup white port, muscat, sauternes or other sweet dessert wine (I used muscat)

FOR THE BERRIES:

2-3 cups of sliced strawberries

1 Tbsp white sugar

MAKING the Zabaglione: Combine all ingredients in the top of a double broiler and set aside. I didn't have a double broiler and just put all ingredients in a large heatproof mixing bowl. Fill the bottom of a pot with water and bring it to a simmer. Whisk the mixture in the bowl until it is light and thick. Place the mixture over the simmering water and whisk vigorously until it has tripled in volume (just eyeball it) and is thick and even lighter in color. It will be about the consistency of pudding. Total whisking time will be 6-8 min. Remove the bowl or top of the pot from teh heat and whisk to cool slightly (to keep the egg yolks from scrambling).

Cut up the strawberries and add the sugar. Mix together.

Serve immediately with the fruit on top or set aside and cover loosely with plastic wrap. Use within 2 hours.