The sweltering Indian summer brings with it the greatest bounty of fruits–mangoes, lychees, cashews, melons, jamuns, and other juicy fruits that make the heat bearable. I can eat fruit for every meal in the day if I have my way. I hate it, though, when people insult fresh, good fruit by cooking it to death.

On a popular Marathi cooking show last week, I saw a celebrity chef serve a zabaglione with a medley of fruit. Unfortunately, he did the unthinkable–he drowned fruits like mangoes, grapes, melons, chickoos, and apples in a whole lot of water and caramel and cooked it all until it became an ugly mush. The zabaglione could hardly do anything to salvage the situation. If you ask me, a nice creamy zabaglione only needs a bowl of freshly cut fruit or a couple of sponge fingers, and nothing else. I was so appalled at the recipe I saw on television that I just had to make some myself. I just didn’t have any sherry or marsala in the house so I used the Sula Blush Zinfandel, which is a nice and fruity wine. Here’s the recipe!

Zabaglione

Ingredients:

  • 3 egg yolks
  • 3 tbsp. caster sugar
  • 3 tbsp. marsala/sherry/fruity wine
  • 1 mango
  • 1 digestive biscuit or gingersnap, crushed
  • Sprig of mint to garnish

Method:

  1. Place all the ingredients except the mango in a bowl. Place the bowl over a pot of hot water, making sure the bottom of the bowl does not touch the water.
  2. Whisk continuously for about 10-12 minutes until pale and creamy. The whisk movements should leave a momentary trail behind. remove from heat and leave aside to cool.
  3. Peel and chop the mango. Discard the stone.
  4. Layer the mango and zabaglione in a glass, ending with the zabaglione. Dust the digestive biscuit or gingersnap crush on top. Garnish with a sprig of mint.