Back in the days when Domani Ristorante was Kosher, I had eaten a dessert so fantastic I had to figure out the concoction myself.As luck may have it, you can create this fabulous dessert for Passover: Zabaglione.
All you need are eggs, sugar and Marsala wine.
Here is one version of the recipe:
4 large egg yolks
1/4 cup sugar
1/4 cup dry Marsala wine
Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks and sugar in a metal or glass heat-resistant bowl and whisk until foamy. Set the bowl over the simmering water, without letting the bottom touch the water, and continue to whisk constantly. Gradually pour in the Marsala while continuing to beat - don't let it boil. Keep working-out that arm and whisk vigorously for a good 5 minutes, until the custard has doubled in volume and is very thick and yellow.
Spoon the zabaglione into dessert bowls and serve with fresh strawberries.
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