Sherried Zabaglione with Berries
Serve this light custard sauce immediately to enjoy its frothy texture. A double boiler cooks the delicate custard gently and eliminates the chance of curdling. The water that heats the custard must simmer, not boil. Regulate the water before placing the custard on top, and be conservative; once the top is in place, the water tends to heat up. Any berries will work with this tasty sauce.
Recipe by Cooking Light June 2003
