Sherried Zabaglione with Berries

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Photo: Karry Hosford
Yield
4 servings (serving size: 1/2 cup berries and about 1/4 cup zabaglione)
By Elizabeth Taliaferro
June 2003
RECIPE BY Cooking Light

Serve this light custard sauce immediately to enjoy its frothy texture. A double boiler cooks the delicate custard gently and eliminates the chance of curdling. The water that heats the custard must simmer, not boil. Regulate the water before placing the custard on top, and be conservative; once the top is in place, the water tends to heat up. Any berries will work with this tasty sauce.

Ingredients

  • 5 tablespoons sugar
  • 3 tablespoons cream sherry
  • 2 large eggs
  • 3 tablespoons reduced-fat sour cream
  • 2 cups fresh blackberries

Nutritional Information

  • Calories 157
  • Caloriesfromfat 24%
  • Fat 4.2g
  • Satfat 1.7g
  • Monofat 1.4g
  • Polyfat 0.6g
  • Protein 4.2g
  • Carbohydrate 25.9g
  • Fiber 3.8g
  • Cholesterol 112mg
  • Iron 0.8mg
  • Sodium 39mg
  • Calcium 55mg

How to Make It

Combine first 3 ingredients in top of a double boiler. Cook over simmering water until thick (about 4 minutes) and a thermometer registers 160°, stirring mixture constantly with a whisk. Remove top pan from heat; whisk the mixture an additional 2 minutes. Gently whisk in sour cream. Serve zabaglione immediately over berries.

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Ratings & Reviews

LadyShay's Review

LadyShay
October 10, 2010
This was the dessert served at our Italian-themed Supper Club last night, and all six of us loved it. After pasta and meatballs, this light and not-too-sweet dessert was perfect. I made it exactly as instructed topping each dish with a sprig of mint for garnish. Would make again during the summer months when berries are in season.