Warm Zabaglione with Fresh Berries

A light and airy Italian custard served warm with a medley of fresh berries. The perfect complement to a rich and creamy main course like risotto.

Prep Time

10 minutes

Total Time

15-17 minutes

Calories

245

Level

Easy

Yields

4 servings

Cost

£2.08

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

4Egg Yolks(Large, at room temperature)

£0.80

0.5cupGranulated Sugar

£0.20

0.3cupDry Marsala Wine(Can substitute with sweet white wine like Moscato)

£1.50

0.5cupFresh Raspberries

£1.75

0.5cupFresh Blueberries

£1.50

0.5cupFresh Strawberries(Hulled and sliced)

£1.25

0.5cupFresh Blackberries

£1.00

OptionalPowdered Sugar(For dusting)

£0.30

Total Cost

£8.30

£2.08 per serving

The Method

1
Prepare the berries: Gently wash and pat dry all the berries. Combine them in a bowl.
2
Set up a double boiler: Fill a saucepan with about 1-2 inches of water and bring to a simmer. Place a heatproof bowl on top of the saucepan, ensuring the bottom of the bowl doesn't touch the water.
3
Combine ingredients: In the heatproof bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
4
Add Marsala: Gradually whisk in the Marsala wine until fully incorporated.
5
Cook the zabaglione: Continue whisking constantly over the simmering water until the mixture becomes light, frothy, and thick enough to coat the back of a spoon. This should take about 5-7 minutes. Be careful not to overheat, or the eggs will scramble. The mixture should nearly triple in volume.
6
Assemble and serve: Spoon the warm zabaglione into four serving glasses. Top with the fresh berry mixture.
7
Optional: Dust with powdered sugar before serving.

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My Notes

Nutrition Information

Nutrition per serving (95g)

245 kcal / 1025 kJ

Carbs

28g

11% of RDA

Fat

10g

14% of RDA

Protein

4.5g

9% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

25 g

28% of RDA

Sodium

35 mg

2% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Use the freshest eggs possible for the best flavor and texture.

Constant whisking is crucial to prevent the eggs from scrambling and to achieve a light and airy texture.

Serve the zabaglione immediately after preparing it to enjoy its warmth and airy texture.

If you don't have Marsala wine, you can substitute it with another sweet wine like Moscato or even a small amount of brandy. You can also use apple juice or grape juice for a non-alcoholic version but it will alter the flavor.

For a richer flavor, you can add a small pat of butter (about 1 tablespoon) to the zabaglione while it's cooking.

Cooking Equipment

Double Boiler (or heatproof bowl and saucepan)

Whisk

4 Serving Glasses

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Classic Creamy Parmesan Risotto

A rich and comforting Italian risotto with a creamy parmesan finish.

45 minutes

4 servings

medium

"Pairs perfectly with this dessert"

Starter

Prosciutto-Wrapped Melon with Balsamic Glaze

A simple and elegant appetizer that pairs perfectly with a creamy risotto.

15 minutes

4 servings

Easy

"The saltiness of the prosciutto and the sweetness of the melon provide a refreshing counterpoint to the richness of the risotto. The balsamic glaze adds a touch of acidity that cuts through the creamy texture, cleansing the palate and preparing it for the next course."