Velvety Moscato Zabaglione with Citrus Notes

1. Whisk Heavy Cream

Start by whisking the heavy cream in a small bowl until it thickens just enough to leave a trail. Once it reaches this stage, cover the bowl and place it in the refrigerator to chill.

2. Prepare Double Boiler

Next, bring a medium saucepan of water to a boil, then reduce the heat until the water is just simmering. This will create the gentle, indirect heat needed for the zabaglione.

3. Whisk Ingredients Over Heat

In a metal bowl that fits snugly over the saucepan, whisk together the egg yolks, sugar, Moscato, and fresh orange juice. Place the bowl over the simmering water and continue whisking for 3 to 4 minutes. During this time, the mixture will become thick and creamy, holding a soft shape.

4. Cool the Zabaglione

Once the zabaglione is thickened, remove the bowl from the heat and set it over an ice bath. Continue whisking until the mixture is completely cool.

5. Fold in Chilled Whipped Cream

Finally, gently fold the chilled whipped cream into the cooled zabaglione. This incorporation should be done carefully to preserve the airy and velvety texture of the dessert.