Zabaglione Mousse

Zabaglione Mousse


  • 2 large eggs, separated
  • 2 tablespoons sugar
  • 1/4 cup Tawny Port
  • 1/4 cup well-chilled heavy cream
  • Sliced strawberries for garnish


In a metal bowl set over a saucepan of simmering water, combine the egg yolks and the sugar and with an electric mixer beat the mixture at high speed for five minutes, or until it is thick and fluffy. Add the Port, 1 tablespoon at a time, beating constantly, and beat the mixture for 3-5 minutes, or until it holds soft peaks. Set the metal bowl in a bowl of ice and cold water and beat the mixture for 3 minutes, or until it is cold. In a chilled small bowl, beat the cream with the electric mixer until it holds stiff peaks and fold it into the egg yolk mixture. In another bowl, beat the egg whites until they hold stiff peaks and fold them into the zabaglione. Spoon the mousse into 2 dessert glasses, chill it for 15 minutes, and serve it immediately, garnished with the strawberries. Serves 2.

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