Recipe by: Lauryn Bodden & Brooke Caison 

Not to be extra, but zabaglione is worth getting your cooking thermometer out for. And, I even have the perfect trick if you want to skip a thermometer all together! It’s a cross between custard and an airy whipped cream topping. Typically made with a sweet wine or even brandy, I make mine without alcohol because I usually make this during wintertime aka peak citrus season and I like the brightness Meyer Lemon or Blood Orange adds.

Time: 5-25 minutes (depending on method)

Yield: 6 servings

Ingredients:

Meyer Lemon Zabaglione

• 3 large egg yolks 

• 4 tablespoons granulated sugar
• 1 tablespoon fresh Meyer Lemon zest
• 2 tablespoons fresh Meyer Lemon juice, plus more to taste
• Pinch kosher salt
• 1/2 cup heavy cream, cold

Kugel Trifle

• 1 (4 oz) bag Sweet Kugel S’NOODS
• 1/2-3/4 cup Meyer Lemon Zabaglione or Meyer Lemon Cool Whip
• 1/2 cup candied sour cherries
• 1/4 cup roasted almonds, slivers or chopped
• 1 cup berries (blackberries, blueberries, strawberries)
• 1/2 cup dark chocolate chips or chopped chocolate

(these measurements are more suggestions, layer with your heart not yours eyes)

Steps:

Make the Lemon Zabaglione

1. In a medium pot, bring 1-inch of water to a simmer over medium heat.
2. Whisk to combine egg yolks, sugar, zest, juice, and salt in a large heatproof bowl (make sure it’s heat-proof). 
3. Place bowl over pot of simmering water, making sure bottom of bowl doesn’t touch the water, and continue whisking until the mixture is thick, pale yellow, and about tripled in volume. 
4. Place heavy cream in the bowl of an electric mixer and whisk on medium-high until stiff peaks. Transfer to a bowl. 
5. Transfer zabaglione to same bowl of electric mixer and whisk on medium-high until double in volume. Fold in whipped cream.

Make the Kugel Trifle

1. Serve in individual bowls, trifle glass, or simply slice open the bag and layers like nachos…layer chips with zabaglione or cool whip, sour cherries, roasted almonds, berries, and dark chocolate. 

Storing

• Zabaglione is best served fresh, but you can store it in the fridge for a couple days, if necessary.
• Press plastic wrap directly onto surface of zabaglione to prevent a skin from forming. 
• Store in refrigerator for up to 3 days. 
• Before serving, re-whisk zabaglione to restore its light texture and redistribute the ingredients.

Other Toppings

• Caramel
• Toffee
• Candied pecans
• Ginger Snaps