Softly whip the cream in a separate bowl, then gently fold
in the zabaglione.
Not exact matches
with this delicious meal culminating
in sweet
zabaglione triffles with light custard, biscotti, and fresh berries.
Dip the berries
in the sauce and drop on top of a serving of
zabaglione, topped with a dollop of Chantilly cream, and drizzle on a little sauce.
Serve
in a puddle of
zabaglione perhaps, surrounded by fresh raspberries and / or blueberries or even sweet, seedless white grapes.
For dessert, a maple syrup topped
zabaglione (sabayon) served
in tiny crystal shot glasses, delightful with a little piece of cognac marinated fig, adorned with a fresh mint leaf, eaten with a demitasse spoon — completes the Thanksgiving feast, with fresh brewed expresso.