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Zabaglione with Fresh Berries

May 10, 2011

Zabaglione with Fresh Berries

Zabaglione with Fresh Berries

Zabagloine is an Italian dessert made of egg yolks, sugar and sweet wine, traditionally Marsala wine.   It is a very light custard, which has been whipped to incorporate a large amount of air.  Zabaglione is traditionally served with fresh figs.  For a different variation you could also omit the wine and substitute it for espresso for non-drinkers which is equally as tasty.

A purely decadent Italian dessert served for special occasions.  This sweet dessert  goes well with tart berries but you can use any of your favorite berries.  This dessert can be served at room temperature or cold.  Traditionally it is served warm.

Ingredients and Directions for Zabaglione with Fresh Berries

Ingredients and Directions for Zabaglione with Fresh Berries

 1.  Ingredients

5 egg yolks

1/3 cup white sugar

1/3 cup Marsala wine, sherry, rum, brandy or espresso

1 teaspoon vanilla

1 cup whipping cream

5 – 51/2 cups fresh berries: boysenberry, blackberry, loganberry, saskatoon, sliced strawberries, blueberries or ripe raspberries

Sprig of mint or mint chocolate for garnish (optional)

To prepare the zabaglione

2.  Using double boiler or stainless steel bowl, whisk the egg yolks and sugar until pale yellow in color.

3.  Gradually, whisk in wine and vanilla.

4.  Place the boiler or bowl over the simmering water without the bottom touching water.  Do not heat the double boiler first as the eggs will poach.   Do not allow the water to boil.

Continue to whisk over the slow simmering water, moving the whisk and scraping the sides of the bowl.  Whisk until the mixture thickens and triples in volume ( this takes approximately 10 -15 minutes).

The mixture will become frothy and as it cooks it will be slightly stiff with little air bubbles.  If eggs begin to scramble remove from heat and continue to whisk.  Reduce the heat.

When thickened, stiff and full of tiny air bubbles remove from heat.  Cool in refrigerator.

5.  Whip the whipping cream and fold into the cooled custard.   Generously, dollop zabaglione into crystal dessert bowl or individual dessert cups.   Cover with berries.  Dollop more zabaglione using all of it.  Top with few more berries. Garnish with fresh mint or mint chocolate.

6.  Zahbaglione may be prepared and refrigerated a day ahead of time.  Store this custard  in a covered container. Do not layer the berries until ready to use.

7.  To serve dollop the zahbaglione and add the berries before serving.

Makes 6 servings

Zabaglione with Fresh Berries

Zabaglione with Fresh Berries

This is a very simple and easy dessert to prepare.  The fact that it can be prepare a day in advance makes it perfect for entertaining, especially in the summer if you chose to serve it cold.  You could make it an elegant dessert by serving it in crystal stemware.  This recipe was passed on to me from my wonderful mother-in-law 🙂

From our kitchen to yours,
Sydney Jones

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