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Fresh Cherries with Riesling Zabaglione

Fresh Cherries with Riesling Zabaglione

Zabaglione is an Italian dessert sauce traditionally flavored with Marsala wine. We use a fruity California riesling for a fresh twist. For an even richer and thicker sauce, you could use a late-harvest semillon or sauvignon blanc.

Cooking Light JULY 2008

  • Yield: 6 servings (serving size: about 2/3 cup cherries and about 3 tablespoons zabaglione)


  • 4 cups pitted sweet cherries (about 1 1/2 pounds)
  • 3 tablespoons sugar
  • 1 tablespoon water
  • 3 large egg yolks
  • 1/4 cup riesling or other slightly sweet white wine


1. Divide cherries evenly among each of 6 small dessert bowls.

2. Combine 3 tablespoons sugar, 1 tablespoon water, and egg yolks in the top of a double boiler, stirring well with a whisk. Stir in wine. Cook over simmering water until thick and mixture reaches 160° (about 8 minutes), stirring constantly with a whisk. Serve warm over cherries.

Nutritional Information

Amount per serving
  • Calories: 128
  • Calories from fat: 23%
  • Fat: 3.2g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.5g
  • Carbohydrate: 23.6g
  • Fiber: 2.3g
  • Cholesterol: 102mg
  • Iron: 0.6mg
  • Sodium: 4mg
  • Calcium: 26mg