WEEKDAYS 1e|12c|p

Zabaglione with Berries and Chocolate

Clinton Kelly
Servings: 6
15 to 30 min

A tasty dessert!

  • Ingredients
  • step-by-step directions
For Zabaglione:
  • 7 large egg yolks
  • 1/2 cup sugar
  • 2/3 - 3/4 cup dry Marsala wine
  • 1/2 teaspoon kosher salt
To Serve:
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup blackberries
  • 1 cup strawberries (hulled, quartered)
  • chocolate shavings (to garnish)
  • For Zabaglione: Fill a medium saucepan with 1-inch with of water, place over medium heat. Place a large glass or metal bowl on top of the pot to create a double boiler. Add the egg yolks and sugar and using a hand mixer on medium-high, whisk vigorously until pale and thick, about 3 minutes.
  • Once the water is at a simmer, add the Marsala wine and salt to the eggs and continue to whisk with the hand mixer. Beat on low speed until the mixture has tripled in volume, about 6-8 minutes. The finished zabaglione should coat the back of a spoon nicely. Remove the bowl from the heat and continue to whisk for an additional minute to prevent from over cooking.
  • To Serve: In a medium bowl, toss together the blueberries, raspberries, blackberries, and strawberries to combine. Spoon evenly among 6 glasses and top with the zabaglione and chocolate shavings.
  • Tip: Make it your own and top with your favorite topping, like salted caramel or toasted nuts!
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