Suprêmes from 2 grapefruits, preferably Ruby Red

4 large egg yolks

2 tablespoons sugar

¼ cup Marsala


Divide the suprêmes along with their juices among 4 individual gratin dishes.


Combine the yolks and sugar in a medium bowl and whisk for 2 to 3 minutes, or until thickened and pale yellow. Whisk in the Marsala. Place the bowl over a small pan of simmering water and heat, whisking constantly, for 6 to 8 minutes, or until warm and fluffy. Divide among the gratin dishes. Brown the gratins with a culinary torch and serve immediately.


Serves 4. A cinch to prepare, these light and refreshing gratins would be the perfect finish to any brunch. Add a bit of grapefruit zest to the zabaglione along with the yolks and sugar if you want more grapefruit flavor. If you don’t have a culinary torch, you can brown the gratins under a preheated broiler. No matter how you do it, be careful to brown them only lightly as burnt eggs are unpleasant. Gratins may be assembled several hours in advance and kept uncovered in the refrigerator. Brown just before serving.