Maggiano's Little Italy Recipe
6 large egg yolks
1/2 cup sugar
1/2 cup Marsala wine
2 cups heavy cream
2 tablespoons sugar
Bring 2 cups of water to a boil in a 4-quart saucepan set over high heat. Using an electric mixer, add egg yolks and sugar to the metal mixing bowl and mix on the highest speed. Beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved and volume triples. Decrease the mixer speed to low and add the Marsala. Decrease the water’s heat to maintain a simmer and put the bowl on top of the sauce pot, making sure the bottom of the bowl is not touching the water.
Slowly whip the mixture with a wire whip, until it is thick, frothy, holds a ribbon. Transfer the mixture to a stainless mixing bowl, cover with plastic wrap and refrigerate for 2-3 hours until cool. Using an electric mixer, add the heavy cream and mix on high speed until soft peaks are formed, 3-5 minutes. Add sugar and continue to mix on medium speed until sugar is dissolved, 1-2 minutes. Do not over mix, the whipped cream should have a body but not course looking. Cover and reserve in the refrigerator until Zabaglione is cool.
When Zabaglione is cool, add half of the whipped cream to the mixture and fold using a rubber spatula. When the mixture is homogeneous, add remaining whipped cream and fold until well incorporated. Place fresh washed berries in the bottom of a serving dish and spoon Zabaglione mixture over the berries. Garnish with a sprig of mint and serve cold.