Zabaglione is a light, foamy custard that is often served over fruit. Make the zabaglione ahead of time, then serve with fresh berries for a spectacular summer dessert. Photo credit: Adrianna Adarme from A Cozy Kitchen.
15m
PREP TIME
10m
COOK TIME
249
CALORIES
10
INGREDIENTS
Servings: 8 (2/3 cup fruit and 1/4 cup Zabaglione)
Ingredients
- 1 pint blueberries
- 1 pint strawberries, sliced
- 1/2 pint blackberries
- 1/2 pint raspberries
- 2/3 cup sugar
- 6 egg yolks
- 1/2 cup Marsala wine
- 2 tablespoons orange-flavored liqueur, such as Cointreau or Grand Marnier
- 1 teaspoon McCormick Gourmet™ Organic Peppercorn Melange
- 1/2 cup heavy cream
INSTRUCTIONS
- 1 Mix berries in large bowl. Refrigerate until ready to serve
- 2 Beat sugar and egg yolks in stainless steel bowl with wire whisk until smooth. Gradually stir in Marsala and Cointreau. Whisk over double boiler 6 to 8 minutes or until mixture is pale yellow, fluffy and thickens to ribbon stage (mixture hangs in thick ribbons from a spoon that is dipped into it). Remove from heat. Gently stir in crushed peppercorns. Cool mixture completely in an ice bath
- 3 Beat cream until medium-stiff peaks form. Gently stir into cooled egg mixture. Serve over berries in individual dessert dishes
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