vin santo zabaglione with orange and grapefruit

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Servs: 4   Prep:

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  • add   1 large egg
  • add   3 medium navel oranges
  • add   3 tablespoons vin santo or other sweet dessert wine
  • add   3 tablespoons sugar
  • add   3/4 teaspoon cream of tartarGarnish: freshly ground nutmeg
  • add   1 large pink or red grapefruit


  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
  2. 1 tablespoon sugar.
  3. Beat egg, remaining 2 tablespoons sugar, vin santo, cream of tartar,
  4. and a pinch of salt in a double boiler
  5. 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
  6. 5 minutes (mixture will froth up and then subside a bit before thickening). Remove from heat.
  7. Divide fruit among 4 stemmed glasses and top with zabaglione.
  8. Serve immediately.
  9. Cooks' note:
  10. • 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.