California Central Coast Recipes

Orange Muscato Mousse

Orange Muscato Mousse is actually a "Zabaione Freddo." A Zabaione (or Zabaglione) is an Italian whipped custard dessert made with egg yolks, sugar and a sweet dessert wine, usually Marsala or Moscato d'Asti. This being California we just had to use one of our favorite dessert wines -an Orange Muscato like Quady Essentia. This cold orange flavored dessert is a perfect finish to a Summer dinner featuring grilled chicken or white meat of any sort.

Classically trained Italian chefs will whip up this dessert in a show of "nerves of steel" over direct heat in a special round bottom pot. Again, this being California, we take a more laid back approach using a double boiler and incorporating whipped cream -making it a kind of mousse, for a little more lightness and a lot less tension! This is actually a pretty easy recipe - the hardest part is filling the wine glasses without slobbering the sides!

This recipe can be made the day before and chilled overnight before serving. Unlike a traditional mousse, it is not prone to separating and will keep for a couple of days. ©2017, Orange Muscato Mousse
Preparation time: 15 minutes
Cooking time: 15 minutes
re-calculate ingredients for:


6 Large Egg Yolks
2/3 cup Sugar
1 cup Orange Muscato (Quady Essentia)
2 Tablespoons Grated Orange Rind
1 Tablespoons Gran Marnier (or Orange Liquor)
1 teaspoons Vanilla Extract ,(optional)
1 cup Heavy Cream

Preparation Directions.

1 Place all ingredients except the cream, in the top of a double boiler. Using a whip or a hand mixer, whip the contents vigorously until frothy. If you are brave enough, at this point you can place the top pan over direct heat and continue to beat until the mixture is thick and creamy -or just continue to beat in the double boiler. It takes a bit more time this way, but it is less prone to scorching.

2 Remove the thickened egg-wine mixture from heat, and allow to cool. While the mixture is cooling, beat the cream until stiff. Fold the whipped cream into the cooled egg-wine mixture. Pour the mixture into wine glasses and chill for a couple of hours or overnight to set.

Wine and Food Pairing and Serving Suggestions.

To complete our California dessert, we like to serve our Zabaione with a little shaved orange rind on top and a Ghiradelli Dark & Orange chocolate SQUARE™ on the side.

A tip from Sue!

Beware cooking wine!

Never use a "so-called cooking wine" that's marketed specifically as a cooking wine for your sauce. Only use a wine that would not be objectionable to drink by itself. In lighter sauces a good one to use is a nice Fume' Blanc or Sauvignon Blanc. In stronger red sauces, use a decent red wine such as a Barolo, Zinfandel or Cabernet.