Zabaglione With Fresh Berries
- Ready In:
- 20mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 5 large egg yolks
- 78.78 ml sugar
- 78.78 ml dry marsala or 78.78 ml sweet marsala wine
- 1242.09 1242.09 ml blueberries (berries can be mixed if desired) or 1242.09 ml quartered strawberries (berries can be mixed if desired)
directions
- Combine the egg yolks, sugar, and Marsala in a bowl. Whip together, using a hand-held balloon whisk, until thoroughly blended. Place the bowl over a pot of simmering water and heat, whisking constantly, until the mixture is thick, foamy and has reached 165 degrees F.
- Cool slightly and serve immediately or transfer the zabaglione to a container. Cover with plastic wrap placed directly on the surface to prevent a skin from forming. Zabaglione may be served warm or at room temperature.
- Serving Size: 1/2 cup zabaglione with 2/3 cup berries.
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Reviews
-
This recipe is similar to my Summer Berry Sabayon Recipe #122250, which is made with Frangelico (hazelnut liqueur), whereas this is made with Marsala. I made this with sweet Marsala and mixed berries – raspberries and strawberries – and sprinkled slivered almonds on top. I served it warm. I hope someone makes and serves it at room temperature soon so that they can report on how that works. I made double the recipe, because I was going to be serving 6 people. In theory, there should have been some left over so I could sample it cold or at room temperature next day – but there wasn’t. Everyone loved it. And I think if I’d made four times the quantity it still would have disappeared: everyone would have had seconds. The instructions were clear – really easy to follow – and I just loved reading the history behind this truly scrumptious dessert. Thank you, for a great recipe.
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