Mixed Berries with Peppercorn Zabaglione
dessert

Mixed Berries with Peppercorn Zabaglione

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

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Ingredients

8

(2/3 cup fruit and 1/4 cup Zabaglione)

Servings

  • 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

  • Mix berries in large bowl. Refrigerate until ready to serve

  • 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

  • Beat cream until medium-stiff peaks form. Gently stir into cooled egg mixture. Serve over berries in individual dessert dishes

Nutrition information (per Serving)

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