Zabaglione with Seasonal Fruit

recipe
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.

Yield:

4 servings

Recipe from

Nutritional 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

Ingredients

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)

Preparation

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.

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

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.

Note:

Ana Kelly,

Oxmoor House Healthy Eating Collection

June 2006
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