Zabaglione is an Italian dessert sauce traditionally flavored with Marsala wine. We use a fruity California riesling for a fresh twist. For an even richer and thicker sauce, you could use a late-harvest semillon or sauvignon blanc.
4 cups pitted sweet cherries (about 1 1/2 pounds)
3 tablespoons sugar
1 tablespoon water
3 large egg yolks
1/4 cup riesling or other slightly sweet white wine
How to Make It
Divide cherries evenly among each of 6 small dessert bowls.
Combine 3 tablespoons sugar, 1 tablespoon water, and egg yolks in the top of a double boiler, stirring well with a whisk. Stir in wine. Cook over simmering water until thick and mixture reaches 160° (about 8 minutes), stirring constantly with a whisk. Serve warm over cherries.