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
Recipe from Oxmoor House

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Nutritional Information

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. 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. 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. 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.
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