Vin Santo Zabaglione with Orange and Grapefruit

• 3 medium navel oranges
• 1 large pink or red grapefruit
• 3 tablespoons sugar
• 1 large egg
• 3 tablespoons vin santo or other sweet dessert wine
• 3/4 teaspoon cream of tartar
• Garnish: freshly ground nutmeg

1. Cut peel and white pith from oranges and grapefruit with a sharp knife, then cut sections free from membranes.
2. Drain fruit in a large sieve set over a bowl 5 minutes, reserving juice for another use.
3. Toss fruit with 1 tablespoon sugar.
4. Beat egg, remaining 2 tablespoons sugar, vin santo, cream of tartar, and a pinch of salt in a double boiler or a metal bowl set over a pot of simmering water with a hand-held electric mixer at medium speed until slightly thickened and frothy, about 5 minutes (mixture will froth up and then subside a bit before thickening).
5. Remove from heat.
6. Divide fruit among 4 stemmed glasses and top with zabaglione.
7. Serve immediately.

oranges, pink, sugar, egg, santo, cream of tartar, freshly ground nutmeg

Taken from www.epicurious.com/recipes/food/views/vin-santo-zabaglione-with-orange-and-grapefruit-104659 (may not work)