|Make this! Now! It's low fat...I Promise...|
Could be that the first time I made Zabaglione was for a very crazy, full on, no -holds- barred wedding. For 300. I tried to talk them out of it because this is a dessert that has to be made on the fly. You *Can* have it cold...but they wanted it old school. (Of course). Warm. Fresh. "The way Gramma used to do it!" And when you're shelling out over $200,000 for your big day...who was I to say no. So the crew and I made Zabaglione for 300 crazy drunken French and Italian wedding revelers. Over a mix of fresh black berries, black raspberries, red raspberries, strawberries and brunoised kiwi fruit. Kill me. It was beautiful. And Hell. But, they served it with Real Champagne. Which they also served to the kitchen staff. (These clients were not assholes :) And I'm telling you now. If you ever get the chance...This is one of the finer things in life.
Zabaglione. Warm over fresh, seasonal berries. With a Real Champagne Kicker.