½ Cup Sweet Marsala Wine (Muscat, Vin Santo, Champagne, Sauternes or Ice Wine may be substituted)
½ Cup Fresh Cherries
1 Tablespoon Water
Juice of One Lemon and Zest
4 Large Kings Organic Egg Yolks
2 Tablespoons Granulated Sugar
Pinch of Salt
1. Combine the Marsala 2 tsp lemon juice and water in a liquid measuring cup – set aside. Place about 2” of water into the bottom of a large pot – bring to a boil.
2. Place the egg yolks into a large stainless steel bowl (one that will sit over the pot you heated the water in). Using a hand-held mixer (or a whisk) beat the egg yolks, lemon zest, gradually adding the sugar and salt. Beat for about 5 minutes (8-10 minutes if doing so by hand) until the mixture is thick, pale yellow and holds a “ribbon”.
3. Place the bowl with the egg yolk mixture over your double boiler (water must not be touching the bottom of the bowl) and lower the heat to low. Stir the Marsala mixture into the yolks using a whisk. Continue to whisk the zabaglione until it is doubled in volume and registers 160 F on an instant read thermometer (a safe temperature to serve it at), 5-7 minutes. Remove the bowl from the heat and pour the zabaglione into a clean measuring cup. It may be served immediately or chilled.
4. Wash the cherries then dry them thoroughly on a triple layer of paper towels. Divide the cherries among your serving cups (large martini glasses make a pretty presentation) then spoon or pour the zabaglione over the cherries and serve immediately.