Hot Zabaglione with Fresh Assorted Berries

Serves 6


  • 12 egg yolks
  • 1/2 cup of sugar
  • 1/2 cup of Marsala Wine
  • 3 cups of assorted berries: strawberries, blueberries, and rasberries

In a chilled *copper bowl*, whisk the egg yolks and sugar together over a medium flame. Slowly add the wine while whisking. Make sure the eggs do not get too hot while mixing in the wine because they will become scrambled eggs if the bowl becomes too hot. Whisk the eggs until the mixture slightly thickens. Quickly remove the zabaglione from the copper bowl and place it into a new bowl. Fill six dessert glass with the assorted berries and then poor the zabaglione over them until they are covered thoroughly. Garnish with a mint leaf.

An alternative plating suggestion is to use dessert bowls that can withstand heat intead of glasses. Fill the bowls with the berries and zabaglione and then brown the zabaglione in the broiler or with a blow torch.

About the Chef & Perona Farms Food Specialties--Perona Farms History-- Recipes

Main Menu | Newsgroups | RecipeSearch | Rumbles & Murmurs | Culinary Careers
QuickMeals | Secret Ingredients | Help Wanteds | Archives | Feedback

Copyright © 1998 StarChefs. All rights reserved.