Photo by Jessica Leibowitz

Zabaglione is a hot custard made with wine, usually Marsala. What is “new Wave” about this recipe is the replacement of Marsala with any of today’s new dessert wines. You can eat the zabaglione all by itself or serve it spooned over grapes or fresh berries.

Makes 4 servings
Hands-on time: 20 minutes
Total cooking time: 20 minutes

6 large egg yolks
6 tablespoons sugar
1 cup dessert wine such as Moscato d’Asti
Sliced red grapes for garnish, optional

Beat the yolks with the sugar in an electric mixer on high speed, scraping the sides of the bowl as necessary, until light and fluffy, about 5 minutes. Beat in the wine and transfer the mixture to a metal bowl set over a pan of simmering water. Whisk until light and fluffy and an instant read thermometer registers 160°F.

Divide among 4 stemmed glasses or decorative small bowls and serve warm or chill. Garnish with grapes, if using.