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.
Yield: 4 servings
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Amount per serving
- Calories: 198
- Fat: 4.9g
- Saturated fat: 1.6g
- Protein: 3.9g
- Carbohydrate: 36.8g
- Fiber: 4.8g
- Cholesterol: 205mg
- Iron: 1.2mg
- Sodium: 11mg
- Calcium: 61mg
- 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.
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