An elegant dessert for when you want something special!

PREHEAT OVEN BROILER

Divide your selection of berries (raspberries, strawberries, blueberries are great choices) among 4 – 6 custard cubs or ramekins, or oven-proof fluted dishes, and sprinkle each equally with 1/8 cup of sugar.

Place the egg yolks and the remaining sugar in the top of a double broiler and stir in the orange juice. Then continue to whisk constantly over simmering water until the yolks become thick and frothy – about 4 or 5 minutes.

Remove the double broiler from the heat and slowly stir in the Grand Marnier.  Return to the heat and whisk the custard again until quite thick and warm.

Spook the custard over the berries and sprinkle with the remaining sugar.  Bake under the preheated broiler until the top is brown – about 1 quick minute. Watch carefully so that the sugar doesn’t burn.

Serve immediately.

NOTE: zabaglione is a northern Italian dessert, made with egg yolks, sugar, and a sweet wine. Traditional versions of the recipe incorporate cognac and are a little on the thicker side.  The dessert version is a light custard, whipped to incorporate a large amount of air. I can remember my Nonna standing at the stove, whisk in hand, continuously whisking making this dessert using more than a dozen and a half of eggs to satisfy a large family gathering. That’s love and patience!

BUON MANGIATA!