Chef John's Zabaglione

In this classic Italian dessert, sweet, juicy fruit is enveloped in a rich but impossibly light custard.

Ingredients

• 0.5 cup strawberries - hulled, halved and sliced
• 1 teaspoon white sugar
• 3 large egg yolks
• 3 tablespoons white sugar
• 0.25 cup dry Marsala wine

Steps

1. Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
2. Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
3. Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
4. Spoon custard over the strawberries. Serve while custard is still warm.