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Zabaglione with Seasonal Fruit

Yield 4 servings
Prep: 9 minutes; Cook: 8 minutes When we prepared the zabaglione, we found that a wide metal bowl placed over a pan of simmering water produced greater volume than a double boiler.


  • 1/3 cup sweet Marsala wine
  • 1/4 cup sugar
  • 4 large egg yolks
  • 7 ripe fresh figs (about 10 ounces), quartered
  • 2 cups mixed fresh berries (such as blueberries, raspberries, blackberries, and sliced strawberries)
  • 1 cup fat-free canned refrigerated whipped topping (such as Reddi-wip)
  • Mint sprigs (optional)

Nutrition Information

  • calories 198
  • fat 4.9 g
  • satfat 1.6 g
  • protein 3.9 g
  • carbohydrate 36.8 g
  • fiber 4.8 g
  • cholesterol 205 mg
  • iron 1.2 mg
  • sodium 11 mg
  • calcium 61 mg

How to Make It

  1. Add water to a large saucepan to a depth of 1 inch; bring water to a simmer over high heat. Reduce heat until water is barely simmering and producing steam.

  2. Combine Marsala, sugar, and egg yolks in a large metal bowl (bowl should be large enough to sit on top of saucepan but not in saucepan); beat with a mixer at medium speed until well blended. Place bowl over saucepan of simmering water; beat egg mixture 4 minutes or until thick and pale and thermometer registers 160° (mixture will hold its shape for a few moments when beaters are removed from bowl).

  3. Spoon 2/3 cup zabaglione into 4 shallow rimmed soup bowls; top with 7 fig quarters, 1/2 cup berries, and 1/4 cup whipped topping. Garnish with mint, if desired.

  4. Note: Substitute 2 cups sliced peeled peaches or nectarines for the figs, if desired.

  5. Zabaglione (zah-bahl-YOH-nay) is a classic Venetian dessert made of egg yolks, sugar, and sweet Marsala wine that's usually served warm over fresh fruit or plain cakes.

Oxmoor House Healthy Eating Collection