Top ’em off…

August 31, 2013

with a little Zabaglione. Whatever summer fruit combination  you still can’t get enough of…peaches, blueberries, strawberries,raspberries or pluots…they can all be transformed with a blanket of this airy Italian custard. Spoon it over berries straight up or broiled over stone fruit and you’ll be amazed at what magic three ingredients can create . I’ve lightened this version up with Prosecco instead of the traditional Marsala, for the perfect simple summer dessert.




Copy of pluotCut2F


You can find the original recipe here,



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