Sunday, March 22, 2009

zabaglione with marinated berries

what you need
2 egg yolks per person
2 teaspoons Sugar
1 small sherry glass full of Marsala

what to do
beat the yolks and the sugar together until they are white and frothy. Stir in the Marsala and put the whole mixture into a thick pan (an untinned copper sugar-boiling pan is the best utensil for zabaglione) over a low heat. If you don't have a copper bowl use a double boiler or a bowl over a large pot of boiling water. Stir continuously as for a custard, taking great care that the zabaglione does not curdle. It must not boil. As soon as it thickens pour it into warmed glasses and serve immediately

marinated berries
what you need
2 punnet fresh mixed berries
60ml white sambucca
1/3 cup sugar

what to do
Meanwhile, place the berries in a pan with the sugar and sambucca. Stir over low heat for 5 minutes to dissolve the sugar. Remove from the heat and set aside to cool.

To serve place berries in the bottom of a tall glass and top with the warn Zabaglione, dust with greshly grated cinimon.


  1. Yum. This'll be at the next dinner party!

  2. I just know this will be delicious judging by the ingredients.
    Have sick husband on chemo who has little appetite for food - this might just appeal. Thanks for posting the recipe Joe.

    Babs McInnis