The most delicate egg cream mousse with dessert wine, fruit, and berries is perfect dessert for summer. Italians serve it with biscuit cookies – savoyardi or biscotti. Zabaione is eaten immediately after cooking. And if this is not possible, then the freshly prepared dessert is put in ice water and whipped until it cools to room temperature.
For four servings, it will take 15 minutes of your precious time, 4 eggs, 50 g of sugar and 60 ml of dessert wine (better than Marsala). Mix the yolks with the sugar and wine in a metal bowl. Bring the water to a boil in a saucepan, turn down the heat, and put a bowl with the yolks on it. Immediately, start whipping the mixture by moving the whisk from the bottom up. Whip without interruption to avoid lumps. When Zabaione begins to thicken, then whisk will leave traces on its surface. If the traces disappear in 10 seconds, the dessert is almost ready. Remove the dish from the heat and continue whipping for a couple of minutes.
Put pieces of fruit and berries over the glasses, and put the mousse on top. Before serving, add one Italian biscuit to each glass.