The original recipe calls for whole eggs, while the more contemporary thinking is using egg yolk only. I find both to be perfect together, that way I will either hear criticism from both sides of the aisle, or none at all.
Traditionally served with fresh figs in a tall Champagne glass in Italy, it is seen as the perfect topping for all fresh fruit and berries and just simply pour the custard in a side bowl and dip if you want. Regardless of how you enjoy it, just enjoy it. It's Just That Simple!
Lemon Zabaglione 4 eggs 4 egg yolks 1 1/2 cups granulated or powdered sugar 1 cup lemon juice 1 teaspoon grated lemon zest 1/4 cup cold butter or margarine, cut in small pats 4 cups assorted berries 2 cups cubed pound or angel food cake
In a large metal bowl that fits snugly onto a saucepan, whisk together the eggs, egg yolks, sugar, lemon juice and zest. Set this bowl over your saucepan that has a couple of inches of water gently boiling over medium-low heat. Whisk infrequently until you notice the mixture becoming hot, then continuously whisk until it becomes thick, about 6-8 minutes.
Turn off the heat and add the butter, a pat or two at a time, and whisk until all the butter is incorporated and the Sabayon is thick and creamy.
To assemble, simply and equally divide the berries and cake cubes among 4 individual dessert dishes, pour Lemon Zabaglione sauce over the top of each (the amount is up to you) and top with more berries.