Recipe
Zabaglione with Berries
A warm Italian custard dessert made with whipped eggs and wine, served over fresh fruit. It is airy, rich, and traditionally enjoyed as a refined sweet course.
Instructions
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Step 1
Wash the berry in the colander and let it drain. Hull or stem the berry as needed with the paring knife.
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Step 2
Put the egg yolk, granulated sugar, and Marsala wine in the heatproof mixing bowl. Whisk until pale, smooth, and slightly thickened.
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Step 3
Transfer the yolk mixture to the saucepan and whisk constantly over low heat for 8 minutes. Stop when it is airy, visibly thickened, hot, and coats the whisk without liquid streaks.
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Step 4
Wash the heatproof mixing bowl after removing the cooked custard, then transfer the berry into it. Pour the warm zabaglione from the saucepan over the berry and serve immediately.
Nutrition (Estimated)
Food safety
Caution: medium
Use pasteurized eggs or heat the egg mixture enough to reduce the risk from undercooked eggs.
Risk factors
- raw_egg
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