Zabaglione with Mixed Berries (Print-Friendly Version)
Italian zabaglione meets mixed berries for a light and elegant gluten- and dairy-free treat.
# Ingredients:
→ Berries
01 -
3 cups (450g) mixed fresh berries or strawberries
02 -
1 teaspoon runny honey
03 -
2 teaspoons fresh lemon juice
04 -
¼ teaspoon coarsely ground fresh black pepper
→ Zabaglione
05 -
4 large egg yolks
06 -
4 tablespoons (50g) organic evaporated cane sugar
07 -
4 tablespoons (60ml) marsala or other sweet wine such as vin santo, madeira, sherry, or champagne
08 -
Pinch of salt
# Steps:
01 -
Rinse and drain the berries. Lay them on paper towels to absorb excess moisture. Quarter or halve larger strawberries. Place berries in a bowl, drizzle with honey and lemon juice, and sprinkle with black pepper. Toss gently to combine. Let the berries macerate while preparing the zabaglione.
02 -
Set a small pot with about 2.5 cm of water to simmer. Choose a mixing bowl that sits halfway into the pot without touching the simmering water. Use a copper, glass, or stainless steel bowl for even heating.
03 -
In the bowl, combine egg yolks, sugar, marsala, and salt. Whisk using a balloon whisk or handheld beater until the mixture becomes foamy.
04 -
Place the mixing bowl over the simmering water. Whisk constantly for 5-9 minutes until the mixture is light, fluffy, tripled in volume, and warm to the touch. The zabaglione is ready when it falls in visible ribbons from the whisk.
05 -
Remove the bowl from heat and place it on a towel. Continue whisking for 1-2 minutes as it cools, ensuring the mixture stabilizes and remains foamy.
06 -
Spoon the warm zabaglione over macerated berries in individual dishes. Garnish with fresh thyme, nutmeg, or toasted almonds if desired. Serve immediately, optionally accompanied by crispy cookies.