My very first encounter with zabaglione took place while I was working at the Westin Bonaventure. Way back when the restaurant was still called Top of Five (it is located on the 35th floor of the hotel). The restaurant has long since been renamed to LA Prime.
My boss at the time took me up there for lunch on my birthday. To this day I vividly remember that meal. I had their chicken caesar salad, a diet coke, and the most incredible dessert, strawberry zabaglione (no amaretti cookies).
It was so simple yet so perfect. The zabaglione was served in a large coupe glass. The bottom was covered with the sweetest and perfectly ripe quartered strawberries and topped with the most amazing zabaglione.
Now as I think back, I recall it being a little liberal with the marsala. Perhaps that’s why I fell in love with it, haha. Nonetheless to this day, it remains as one of my favorite Italian desserts. Because it’s one of my favorite desserts, and because and so easy to make, I thought I would try to give it a little fall flair by adding some pumpkin pie sauce. And, whoa… it totally blew me away.
After serving it over fresh raspberries with and topped with some amaretti cookies I have come to the conclusion it totally has Thanksgiving dessert potential.
Do you typically serve pie for Thanksgiving dessert or do you like to switch it up? If so, what desserts do you typically serve? I’d love to know.
Thanks so much for reading and sharing! x-j