Kiwi Zabaglione

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Ingredients

1 cup heavy cream, whipped to stiff peaks and chilled

1/4 cup sugar

1/4 cup vin santo or marsala

1 tablespoon aged balsamic vinegar

3 ripe kiwis, peeled and sliced

1 tablespoon fresh lime juice

1 tablespoon honey

Sprig of fresh mint

Preparation

Whisk the yolks with sugar, wine and balsamic over a saucepan of simmering water.

Whisk vigorously until thick and foamy.

Remove from heat and whisk until completely cool (an ice bath helps if your arms tire).

Gently fold the whipped cream into the custard and chill ~20 min.

While the Zabaglione chills, prepare the sauce by covering the kiwis with juice, honey and mint.

To serve, place the kiwis at the bottom of a martini glass and spoon the Zabaglione over them.

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About

http://worldcupfoodchallenge.blogspot.com/2010/06/day-10-slovakia-vs-paraguay-new-zealand.html
Dessert represents Italy today with a simple yet decadent traditional Zabaglione, a custard that must be mastered as a basic of Italian cooking. We're tossing in New Zealand into the dessert with a kiwi sauce, as Zabaglione is typically accompanied by a coulis or fresh fruits.