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For the prosecco cream, in a heavy saucepan, beat the eggs and sugar with a hand mixer until thick. Gradually beat in the Prosecco. Place the saucepan over low heat and beat on low speed with the mixer for 2 minutes. Continue beating over low heat until the mixture reaches 160°F, about 6 minutes.
Cool cream instantly by putting the pan into a larger bowl that’s filled with ice water. Stir in the orange zest and whipped cream, and continue to cool. Cover with plastic wrap and store in the refrigerator until ready to use.
Serve immediately topped with the Prosecco cream and, if desired, fresh berries.