My friend and I have shared many recipes over the years (she and her husband used to be in our gourmet group before they moved to Georgia) and she was kind enough to share this one with me. It's such a simple recipe but it makes a big impression! We invited a few friends over for dessert last night and everyone loved it.
For this recipe, Grand Marnier was used and it is the perfect flavor to compliment strawberries.
My friend said the chef used a heat-resistant glass bowl over simmering water to thicken the egg yolks rather than using a traditional double boiler. That way, the zabaglione can cool in the same bowl in which it was prepared - I loved that idea - no additional pan to clean
6 egg yolks at room temperature
3/4 cup extra-fine sugar
1/4 cup Grand Marnier
1 cup heavy cream
1 tablespoon sugar
Beat egg yolks until light in the top of a double boiler. Beat in 3/4 cup extra fine sugar and place over simmering water, stirring constantly until thickened, about 20 minutes. Remove from heat and beat until cool. Add Grand Marnier and refrigerate until chilled.
Whip cream just until it begins to thicken and then add 1 tablespoon sugar. Continue beating until cream is medium thick but will still pour. Fold into egg sauce and pour into a serving dish. Chill until serving time, or freeze.
Serve over fresh fruit.