Chef Chat: Joe Aiello's Chilled Zabaglione

Desserts can be tricky, but Joe Aiello (whom we profiled in yesterday's Chef Chat) of Aiello's in Phoenix insists this Chilled Zabaglione is simple to attempt at home.

Besides the scrumptious ingredients, this dessert is an ultra-classy serving, especially if you put it in a pretty wine glass.

And, if you like wine, the dessert tastes especially good when paired with an Italian wine, such as Salavai Amarone.

Here's how to make it:

Chilled Zabaglione
4 servings

2 cups of granulated sugar
4 egg yolks
16 ounces Marsala wine
2 pints heavy cream
2 dry pints of strawberries or other favorite berries

Combine sugar, egg yolks and Marsala wine in a bowl. Place over a double broiler and whip rapidly until mixture peaks. Remove from double broiler and let stand. Whip the heavy cream until it peaks. Slowly fold the whipped cream into Marsala custard mixture. When complete, refrigerate for 1 hour. Rim red wine glasses with sugar. Clean and stem strawberries. Place berries in the wine glass, and pour Zabaglione over the top. Garnish with berries and enjoy.

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