At Babbo a flurry of freshly grated pecorino toscano cheese covers the dessert plate. It's a sight to see, white on white over that soft quenelle of honey grappa zabaione. This zabaione is airy and light, spun like magic from little more than fresh egg yolks, cream and sugar. Honey notes provide a soft undertone—a welcome pairing with the savory nuttiness of pecorino. The buttery crostata shell is filled with poached pear slices and you can taste clearly the bright lemon zest and comforting sweetness of vanilla. It's served warm, so eat up quick—the pecorino literally melts into each bite. An autumn dessert at its best.
About the author: Originally from Honolulu, Kathy YL Chan writes A Passion For Food, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.