Zabaglione with Fresh Berries

Zabaglione (also known as sabayon) is a popular and beloved Italian dessert that is enjoyed in many countries around the world. It is a type of custard that is made with egg yolks, sugar, and Marsala wine, and it has a creamy, rich, and sweet flavor.

The origins of zabaglione can be traced back to Renaissance Italy, where it was a popular and beloved dessert that was enjoyed by the wealthy and influential. Over time, the recipe for zabaglione has evolved, and various types of zabaglione have been developed to suit changing tastes and preferences.

Today, zabaglione is a popular and beloved dessert that is enjoyed in many countries around the world. It is often served as a sweet treat or a dessert, and it is a popular choice for people who are following a vegetarian or vegan diet, as it is made with plant-based ingredients.

Zabaglione with fresh berries is a popular and beloved dessert that is enjoyed for its creamy, rich, and sweet flavor, and the addition of fresh berries adds a burst of flavor and nutrition to the dish. Fresh berries are a good source of vitamins, minerals, and antioxidants, and they add a refreshing and flavorful contrast to the rich and creamy zabaglione. Overall, zabaglione with fresh berries is a popular and beloved dessert that is enjoyed for its rich, sweet, and flavorful combination of flavors, and it is a popular choice for many different meals and occasions.

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ZABAGLIONE WITH FRESH BERRIES

Course Desserts

Prep Time 30 minutes minutes

Servings 8

Author N. J. Sorensen, RDN

Ingredients

• 5 large egg yolks
• ½ cup marsala wine cream sherry, or other sweet wine
• nonalcoholic sparkling cider can be substituted
• 6 tablespoons sugar
• Pinch kosher salt
• 2 cups assorted fresh berries
• mint leaves — for garnish

Instructions

• Crack eggs and separate the yolks into a stainless-steel bowl and the whites into a container to be frozen for future use. Add the marsala to the egg yolks. Place the bowl over a pot half filled with water (the water should not touch the bowl on the top) and heat the pot to form a double boiler. Beat the yolk mixture with an electric mixer (or wire whisk) until combined well and double in size. Blend in the sugar and salt and beat at high speed for about 6 to 8 minutes or until the mixture thickens and mounds. Remove from heat and prepare berries. Place 2 tablespoons of mixed berries into a large goblet. Spoon the sauce over the berries and serve immediately. Garnish with a mint leave if desired.