Ingredients

• 4 egg yolks
• ¼ cup sugar
• 6 tablespoons crème de cassis
• 2 pounds cherries, pitted

Procedure

1. Have a saucepan of barely simmering water ready 15 minutes before serving.
2. Whisk the egg yolks, sugar, and 2 tablespoons water together in a large bowl. Whisk in the crème de cassis and set the bowl over the pan of barely simmering water. Don't let the water touch the bottom of the bowl.
3. Whisk constantly until the mixture is thick, frothy, begins to hold soft peaks, and there is no liquid left at the bottom of the bowl, 5 to 8 minutes.
4. To serve, divide the cherries among 6 large wine glasses. Spoon the zabaglione onto the cherries and serve immediately.
5. Serves 6

Recipe by Joanne Weir from Recipes from the Wine Country. Reprinted with permission.