Recipes: Summer Fruits with Sabayon

One of Italy’s great gifts to the dessert world is zabaglione, a heavenly combination of egg yolks, sugar and Marsala wine whisked over simmering water to a pale yellow froth. In France and other parts of the world the sauce is called sabayon. During strawberry season, it makes a perfect dessert, but if you’re pressed for time and want to whip up something a little easier, try one of the flavored whipped creams below on top of a bowl of berries.

Sabayon

4 egg yolks

1/4 cup superfine sugar

3 tablespoons Irish Mist liqueur

3/4 cup dry white wine

2 teaspoons fresh lemon juice

1 cup strawberries, hulled and sliced

1 cup blueberries

1 cup raspberries or blackberries

Confectioners' sugar for dusting

Mint springs for garnish

In a double boiler, combine all the ingredients. Place over simmering, not boiling, water and whisk for 8 to 10 minutes, or until thick, pale and creamy. Divide the fruit among six 8-ounce bowls and spoon the sabayon over the top. Dust with confectioners' sugar and garnish with sprigs of mint. Serves 6

Crème Fraîche Whipped Cream

1 cup crème fraîche

1 cup heavy (whipping) cream

2 tablespoons confectioners’ sugar

1 vanilla bean

In a medium bowl. combine the crème fraîche, cream and sugar. Split the vanilla bean in half lengthwise, scrape out the seeds and add them to the cream mixture. Beat with an electric mixer until soft peaks form. Makes about 2 cups

Lemon Curd Whipped Cream

1 cup heavy (whipping) cream

2 tablespoons sugar

2 tablespoons or more prepared lemon curd

In a chilled bowl, beat the cream and sugar with an electric mixer until soft peaks form.  Add the lemon curd and beat until blended. Makes about 1 1/4 cups

Editor's Note: Margaret M. Johnson, of Westhampton Beach, is the author of six cookbooks and is currently writing a new cookbook called Flavors of Ireland.