This light, elegant dessert is a variation of zabaglione, a warm Italian dessert based on egg yolks, sugar and Marsala wine. Ours is served cold, and we’ve incorporated whipped cream for lightness and added fresh mango purée enlivened with a hint of ginger for bright flavor (you can purchase ginger syrup, or try our easy recipe that’s yummy on lots of foods).
In lieu of the traditional Marsala, we’ve substituted a light orange blossom Muscat wine — you can also use a sweet Moscato or even Champagne so the mango’s flavor isn’t overwhelmed. If you prefer a bit of texture, fold the diced mango cubes into the custard instead of using them as a garnish.
|4 large||egg yolks|
|1/2 cup||Essencia orange blossom Muscat wine (or Moscato d'Asti or Champagne)|
|1 1/2 cups||cubed Earthbound Farm Organic Mango (plus extra mango, finely diced, for garnish)|
|2 tablespoons||Ginger Syrup (plus extra for garnish)|
|2 teaspoons||fresh lime juice|
|2/3 cup||heavy (whipping) cream|
Place the mango in a food processor or blender and process to a smooth purée. Add the lime juice and ginger syrup, and process for another 30 seconds. Transfer the purée to a bowl and refrigerate until thoroughly chilled.
Place the egg yolks in the top of a double boiler (or in a heat-proof bowl) and whisk to combine. Whisk in the wine and the sugar. Place over gently simmering water (make sure the bottom of the pan or bowl doesn’t touch the water) and cook, whisking constantly, until the mixture has tripled in volume and is thickened and fluffy, about 10 minutes. Don’t allow the mixture to get too hot or the eggs will scramble. If you have an instant read thermometer, it should register 165 to 170 degrees F.
Remove the bowl from the heat and continue whisking for another minute. Then refrigerate until the custard is well chilled.
When the mango purée and the custard are both cold, whip the heavy cream until it forms stiff peaks. Fold the cream into the mango, and then fold the mango cream mixture into the custard base.
Divide the sabayon among 6 martini glasses or goblets. Refrigerate for at least 4 hours or overnight.
To serve, garnish each glass with a sprinkling of diced mango and a drizzle of ginger syrup.