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Meanwhile, combine the egg yolks, sugar, grapefruit juice, and salt in a large metal or glass bowl. Whisk vigorously until combined and the color is a pale yellow. Set the bowl over a saucepan of simmering water. Be very careful not to let the bottom of the bowl touch the simmering water. Using a whisk or an electric hand mixer, vigorously whisk the egg mixture until it has tripled in volume and is very thick and creamy, about 4 to 5 minutes.
Spoon the warm zabaglione over the berries. Top with a light sprinkle of grapefruit zest. Serve immediately.
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Pudding and Berry Tart with Graham Cracker Crust
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By labuchanan2003
Manassas, VA
on January 08, 2012
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I tried to make this recipe and mine came out nothing like hers. I realize what I did wrong, though. I used the whole egg instead of the yolks...DUH! It was disgusting. Please don't make the same mistake I did!! :-
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