Active Time

　　20 min

　　Total Time

　　25 min

　　This surprisingly rich-tasting custard has much less fat than the classic version made with egg yolks. In another twist, we call for vin santo instead of the conventional choice, Marsala.

　　

Ingredients

Makes 4 servings

　　3 medium navel oranges

　　1 large pink or red grapefruit

　　3 tablespoons sugar

　　1 large egg

　　3 tablespoons vin santo or other sweet dessert wine

　　3/4 teaspoon cream of tartar

　　Garnish: freshly ground nutmeg

　　

Step 1

Cut peel and white pith from oranges and grapefruit with a sharp knife, then cut sections free from membranes. Drain fruit in a large sieve set over a bowl 5 minutes, reserving juice for another use. Toss fruit with 1 tablespoon sugar.

　　

Step 2

Beat egg, remaining 2 tablespoons sugar, vin santo, cream of tartar, and a pinch of salt in a double boiler or a metal bowl set over a pot of simmering water with a hand-held electric mixer at medium speed until slightly thickened and frothy, about 5 minutes (mixture will froth up and then subside a bit before thickening). Remove from heat.

　　

Step 3

Divide fruit among 4 stemmed glasses and top with zabaglione. Serve immediately.

　　

Nutrition Per Serving

Each serving about 154 calories and 1 gram fat

　　#### Nutritional analysis provided by Gourmet

　　Cooks' note:

　　The eggs will not be fully cooked in this dessert, which may be of concern if there is a problem with salmonella in your area.