My wife is taking a break from all the egg whites and whipping up something different.
We’ve had lots of leftover egg yolks lately from making so many macaroons. I’ve always found that using up egg yolks requires a little more imagination than egg whites. (Ever tried an egg yolk omelet? I rest my case.)
One easy option – zabaglione. The Italian custard uses just three ingredients: Marsala (if the recipe says white wine, disregard that), egg yolk and sugar. But it tastes so decadent.
- 4 egg yolks
- 1/4 cup sugar
- 1/4-1/2 cup Marsala (depending on how strong you like it)
- 1/2 pint blackberries
- 1/2 pint strawberries
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1/2 ounce Grand Mariner
Mix berries with lemon juice, sugar and Grand Mariner. Set aside. Can be made several hours ahead and refrigerated. In the top half of a double broiler off heat, beat egg yolks and sugar until lemon yellow. Slowly add Marsala and continue beating until mixed. Place double broiler over simmering water and whisk constantly until it thickens and becomes creamy. Allow to cool. Divide berries into four serving dishes and spoon custard on top.