Alternating layers of frothy custard, crisp meringue, and silky whipped cream make the ethereal base for this tropical show-stopper.

By Tammie Teclemariam | Published Dec 27, 2021 10:24 PM

Writer and spirits professional Tammie Teclemariam likes to drizzle a classic Marsala zabaglione over this cloudlike pineapple pavlova. Not only does the pillow of meringue make for an impressive base for the tropical fruit salad—it also uses up all the whites leftover from whipping up the fragrant and frothy Italian custard. While the meringue may be made ahead of time, the texture of the zabaglione is at its best right off the stove. If prepping the components ahead of time, hold off on finishing the sauce and whipping the cream until just before serving.

Featured in “Flavorful and Versatile, Zabaglione Is a Festive Way to Cap Off the Meal.”

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