You'll think I'm crazy, but if you like zabaglione you should try the version they do at Ruth's Chris Steakhouse. They don't call it zabaglione, they call it "Fresh Seasonal Berries with Sweet Cream Sauce", but when you see it and taste it your reaction will be "damn... that's some good zabaglione". Now, in reality it may not be authentic zabaglione. I didn't see it made, but trust me; your mouth won't know the difference.
My Sicilian mother would make it very summer served over peaches poached in marsala. Sadly, I do not have her recipe but this is the one I am making tonite. Use any sweet spirit/fruit you have on hand.
2 egg yolks
tsp honey (or sugar)
2 oz Pinot grigio or sparkling wine
1 oz Marsala
Put a bowl over a pot of simmering hot (not boiling water). Add egg yolks, honey, wine and Marsala. Whisk continually until mixture thickens and forms soft peaks. Then it is ready to spoon over berries or stone fruit. Sometimes I crush some amoretti and sprinkle over fruit or on top of the custard.
LOrenza De Medici's tira misu.
I know, I know.. Tira Misu.. SO been done... but this one is incredible... layers of espresso marscapone, savoiardi biscuits and zabaglione..... Top it off with the biggest chocolate curls you can make, and plunge them deep into the heart of the dessert.