Grappa Zabaglione

• 6 egg yolks
• 1/2 cup sugar
• 1/4 cup grappa (see note)
• 1/2 cup dry white wine
• 1 cup heavy cream
• 2 pints fresh strawberries, raspberries, blackberries or blueberries

1. Bring three cups of water to a boil in a three-quart double boiler.
2. Beat the yolks with the sugar off the heat in the top of the double boiler until the mixture is thickened and light lemon color.
3. Reduce the heat and let the water come to a simmer.
4. Place the bowl snuggly over the simmering water and whisk until the mixture becomes foamy and thickens, about 10 minutes.
5. Gradually whisk the grappa and white wine into the mixture, whisking constantly until the mixture puffs and coats the back of a spoon.
6. Whisk the zabaglione over an ice-water bath until completely cool.
7. Cover and refrigerate until chilled.
8. When ready to serve, whip the cream and fold it into the zabaglione.
9. Spoon the zabaglione over fresh berries.

egg yolks, sugar, grappa, white wine, heavy cream, fresh strawberries

Taken from cooking.nytimes.com/recipes/7171 (may not work)