Better than Vanilla Pudding

Today is National Vanilla Pudding Day. When I was a girl, vanilla pudding was my absolute favorite. I know, it’s boring, but there was a reason behind my choice.

Brother Dear was the pickiest of eaters. It’s amazing he managed to become an adult. In all likelihood, if it weren’t for our mother, Brother Dear would have starved to death. Every year for their wedding anniversary, Mom and Dad would do two things. Get away from us (for a weekend) and take the whole family to a Polynesian Restaurant down on the river. I loved the fact that the restaurant was on a ship, and that you needed to walk up a gangway to enter. That was the only thing I liked about it. It smelled of fish. The fish was brought to the table whole – with a head and everything. I was expected to eat something that was looking back at me. Brother Dear? Oh no, we had to stop at McDonalds so he could get a burger, fries and a coke first. My sisters and I got nothing. And if we didn’t eat our stinky fish, we went hungry.

When we spent a summer in the Philippines, Brother Dear would only eat things bought at the US Military commissary because it was “American”. They told him the water in the Philippines was also American, that clouds formed over America and carried the American rainwater to Manila, where it was collected in barrels for drinking. Brother Dear was not racist – he loved all people, he was just narrow minded when it came to food. And he was allowed to be. I’ve never been sure if that was because he was a boy and that made him more special, or if it was because he was the only boy in a sea of girls.

When it came to puddings, his favorite pudding was chocolate. Mom made him chocolate pudding over chocolate cake and let him have that for dinner while the rest of us ate whatever she and Dad had made. When given the chance, I wanted vanilla pudding because it was a rare treat. Today I find vanilla pudding on its own boring. Great in a trifle with layers of cake and fruits but not much to eat alone. Zabaglione on the other hand is delicious all by itself and even better as a pudding layer. Happy Vanilla Pudding Day!

Zabaglione Fresh Fruit Trifle
Wine Soaked Fruit
1 basket Fresh Strawberries
1 pint fresh Blackberries
Splash of Marsala Wine

Slice berries and place into a bowl. Sprinkle with a little splash of Marsala wine. Chill the berries until ready to assemble and serve.

Zabaglione Whipped Cream
7 Egg Yolks
1/2 cup Marsala wine
1/3 cup White Sugar
1 cup Heavy Cream

Place bowl and whip attachment for standing mixer into the freezer to chill well. While bowl chills, make Zabaglione.

Fill a large saucepan with several inches of water, and bring to a boil over high heat. Reduce the heat until the water maintains a strong simmer. Place the egg yolks, Marsala wine, and sugar into a metal mixing bowl. Place the bowl over the simmering water. Beat constantly with a wire whisk until the Zabaglione turns pale yellow and thickens to the consistency of softly whipped cream. Scrape the Zabaglione into a clean mixing bowl, and set over ice, stirring occasionally until cold. The Zabaglione will continue to thicken as it cools.

While Zabaglione cools, whip cream to stiff peaks. Once Zabaglione is cold, fold in the whipped cream.

Cake Layer
1 Prepared Angel Food Cake

Cut cake into cubes. Fill the bottom of a trifle bowl with half of the cake, Top with berries, reserving some of the berries as a garnish. Follow with another layer of cake, then the Zabaglione. Smooth with an off-set spatula. Garnish with reserved fruit as desired.

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