This surprisingly rich-tasting custard has much less fat than the classic version made with egg yolks. In another twist, we call for vin santo instead of the conventional choice, Marsala.
The eggs will not be fully cooked in this dessert, which may be of concern if there is a problem with salmonella in your area.
Recipe information
Total Time
25 min
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Cut peel and white pith from oranges and grapefruit with a sharp knife, then cut sections free from membranes. Drain fruit in a large sieve set over a bowl 5 minutes, reserving juice for another use. Toss fruit with 1 tablespoon sugar.
Step 2
Beat egg, remaining 2 tablespoons sugar, vin santo, cream of tartar, and a pinch of salt in a double boiler or a metal bowl set over a pot of simmering water with a hand-held electric mixer at medium speed until slightly thickened and frothy, about 5 minutes (mixture will froth up and then subside a bit before thickening). Remove from heat.
Step 3
Divide fruit among 4 stemmed glasses and top with zabaglione. Serve immediately.
