Prep Time: 20 minutes
Cook Time: 5 minutes
Yield: 6 servings
3 cups mix of hulled and quartered strawberries, blueberries,
raspberries, and/or blackberries
4 egg yolks
1/3 cup sugar
1/4 cup fresh grapefruit juice
Pinch kosher salt
Grated grapefruit zest
In a large bowl, toss together the berries. Spoon the berries into
serving dishes and set aside.
Meanwhile, combine the egg yolks, sugar, grapefruit juice, and salt in
a large metal or glass bowl. Whisk vigorously until combined and the
color is a pale yellow. Set the bowl over a saucepan of simmering
water. Be very careful not to let the bottom of the bowl touch the
simmering water. Using a whisk or an electric hand mixer, vigorously
whisk the egg mixture until it has tripled in volume and is very thick
and creamy, about 4 to 5 minutes.
Spoon the warm zabaglione over the berries. Top with a light sprinkle
of grapefruit zest. Serve immediately.
