Soft Italian Pudding with Berries
3 h. 25 min.
Whisk the eggs, sugar and zest with an electric whisk until pale and tripled in volume.
Tip into a bowl over a pan of simmering water. Very slowly, whisking constantly, pour in the wine, whisking until the eggs have doubled again in volume and the mixture is hot. Take your time as this is when the mixture could curdle.
Once combined, frothy and voluminous, remove from the heat and whisk for a few more moments to cool.
Spoon the mascarpone into a bowl and slowly whisk in half the zabaglione. Once combines, fold the remaining half in and spoon into serving glasses.
Refrigerate for 3 hours before serving. Decorate with strawberries and pistachios.