Recipe courtesy of Strewn Winery, Niagara-on-the-Lake, Ontario.

“It’s called Sabayon in French cuisine and Zabaglione in Italian, but it’s a creamy delight in either language,” reads the introduction to this recipe from Strewn. I sometimes find that people are reluctant to try this delicacy because they think they’re being asked to eat raw eggs. Most of us fear contracting salmonella, and for good reason, of course. Talk about a good way to ruin a day! But, have no fear. These eggs will be entirely cooked by the time you lift the spoon to your mouth. Cook the ingredients in a double boiler, or in a bowl set over a saucepan of simmering water. The slow and gentle heat, plus constant stirring with a whisk, will ensure that the egg yokes cook evenly without curdling. Serve with whatever fresh seasonal berries are available; or try with fruit such as cherries or peaches.

Sabayon with Fresh Berries
Makes 4 servings

2 cups raspberries, blackberries, blueberries or strawberries
3 egg yolks
1/3 cup icewine
1 Tbsp sugar

1. Bring egg yolks to room temperature.

2. Fill a large saucepan with one to two inches of water. Note: the bowl should not actually touch the water. Over medium heat, bring to a boil; lower heat just to maintain a gentle boil.

3. In a heatproof bowl, combine egg yolks, wine and sugar. Whisk well to incorporate some air. Place bowl over boiling water. Slightly tip bowl towards you and vigorously whisk in a rapid backward and forward
motion. Continue whisking until mixture becomes light and thickens slightly, about 5 to 7 minutes.

4. Place berries in dessert dishes and spoon Sabayon over top.