Zabaione with Fruit
This light and creamy custard pairs beautifully with sparkling wine, is relatively easy to make, and can be prepared up to six hours in advance. In this version, Grand Marnier or Cointreau replaces Marsala wine. Serve with fresh berries, stone fruit, or poached fruit.
Chocolate Mousse with Dulce de Leche and Salt
This rich, chocolatey classic gets a tweak by adding a drizzle of dulce de leche and a sprinkling of finishing salt, making it a perfect pairing with dessert wines.
Wickedly Rich Chocolate Bread Pudding
This over-the-top chocolate dessert is almost a pudding. A little goes a long way! Whipped cream is essential, as it cuts the richness, but you can also serve the bread pudding with caramel sauce.