Zabaglione, a classic Italian dessert, is a wine custard made with Marsala. Here we serve it cold, made with Asti Spumante instead of Marsala and highlighted with orange juice. We use bottled orange juice because it has a more consistent and concentrated flavor than fresh.

Remove orange skin in long, thin strips using a zester. In a small saucepan bring 1 cup of water to a boil. Add zest, simmer for 3 minutes and drain. Set aside.

In the saucepan bring ½ cup water and ½ cup of the sugar to boil. Add zest, reduce and simmer for 5 minutes. Remove zest, spread out on a plate and cool to room temperature.

Combine egg yolks, Asti Spumante and remaining ¼ cup sugar in the double boiler over simmering water. Do not let the water touch the top of the pan. Whisk vigorously until it is thick, frothy and smooth, about 5 minutes.

Remove from heat and gently stir in the orange juice. In a separate bowl whip the cream into soft peaks. Whisk ¼ of the cream into the zabaglione to lighten it, then gently fold in the remaining cream until smooth.

Pour into 6 dessert cups or glasses. Gently place candied orange zest on top. Chill until set, about 1 hour. (Can be stored, covered and refrigerated, for up to 4 hours.)

Makes 6 servings.