On July 16, Chef Dylan Giordan of Serafina showed us how to twist this classic Italian dessert (typically made with Marsala), using Muscato, a sweet wine from one of the world’s oldest domesticated grapes (even found in King Midas’ burial mound!). Sidhu Farms donated Marionberries and Full Circle Farm gave mint for the dessert, which was light and bright on a scorching afternoon.
Chef Dylan Giordan and our Chef Event Manager Jenise Silva, photo by Michael Nank
Zabaglione
4 egg yolks
3/4 c. sugar
3/4 c. Moscato
Fruit
2 T. Moscato
1 T. sugar
4 c. fresh seasonal fruit
2 T. fresh mint, julienned
Macerate the fruit in Moscato, mint and sugar. Set aside. In a bowl set up as a double boiler, whisk the egg yolks, sugar,and 1/4 cups wine until it almost doubles in volume and begins to ribbon and collapse on itself. Let rest. Spoon fruit into a large glass and top with zabalione, garnish with sprigs of mint.
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