Making Summer Berries with Sabayon is about as easy as dessert gets. The only thing easier would be to eat the berries with nothing, or just whipped cream. But then you wouldn’t get the texture of sabayon, one of the cooking world’s great miracles–cooked eggs that have been prevented from forming curds. Sabayon is foamy, yet substantive. It can stand on its own as a dessert and offers a great medium for sweet or fortified wine, which is why it’s often made with Marsala. Plus, if you’re feeling Italian, rather than French, you can say you just whipped up a batch of zabaglione (s/zaa-bal-YOH-nee), which to my ear sounds like something Willy Wonka eats for breakfast on holidays.
For your consideration: Po’s Easy Pots de Crème. Po is my mother-in-law and she is a master of complicated dinner party timing. None of the slatternly boozing it up with the help in the kitchen that characterizes entertaining chez nous. She’s all guests-in-one-place, cooks-in-another, and the brevity of a host’s absence from her guests only redounds to her reputation for efficient culinary management. Ninety-percent of this recipe is “Place all of the ingredients… in a blender.” Not that you’d know it from the taste and texture. Remember how the genie in Disney’s ALADDIN describes his life? “ALL THE POWER OF THE UNIVERSE… in a teeny little space.” That’s this dessert.