Zabaglione with Seasonal Fruit

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.


4 servings

Recipe from

Oxmoor House

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


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)


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.

Ana Kelly,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
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