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Forest Fruit Gratin With Zabaglione (Gratin di Frutti di Bosco allo Zabaione)

Yield
The new book Recipes from an Italian Summer (Phaidon Press) has more than 400 delicious and doable recipes. It's nearly as inspiring as taking a trip to Italy! Get a taste with this simple berry dessert.

Ingredients

  • 1 pound 2 ounces mixed berries
  • 3 egg yolks
  • 1/3 cup superfine sugar
  • 2 tablespoons Grand Marnier (orange-flavored liqueur)
  • Finely grated zest of half of a lemon

Nutrition Information

  • calories 187
  • fat 4 g
  • satfat 1 g
  • monofat 2 g
  • polyfat 1 g
  • protein 3 g
  • carbohydrate 36 g
  • fiber 4 g
  • cholesterol 157 mg
  • iron 1 mg
  • sodium 7 mg
  • calcium 36 mg

How to Make It

  1. Distribute berries among 4 individual heatproof dishes. Preheat broiler. Beat egg yolks, superfine sugar, and Grand Marnier in a heatproof bowl with a whisk or handheld mixer on medium. Set bowl over a pan of simmering water, and cook, whisking constantly, 8–10 minutes or until thickened. (Do not let the mixture boil.) Remove bowl from heat, and stir in lemon zest; pour zabaglione over the fruit. Place dishes under broiler for 1 minute or until golden. Serve immediately.

Recipes from an Italian Summer (Phaidon Press)