6 servings (serving size: about 2/3 cup cherries and about 3 tablespoons zabaglione)

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.

How to Make It

Step 1

Divide cherries evenly among each of 6 small dessert bowls.

Step 2

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.

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