Zabaglione and Berries
Makes about 2 cups of Zabaglione (enough for about 6 servings of berries)
- 5 egg yolks
- 3 Tbsp sugar
- 1 Tbsp honey
- ¼ tsp kosher salt
- 2 tsp vanilla bean paste or extract
- 2 Tbsp sweet white wine marsala, or cognac*
- ⅓ cup heavy cream
- Assorted berries of choice
- Crushed amaretti cookies or almond biscotti
- Place a small sauce pot with a few inches of water over medium low heat. Bring to a light simmer.
- In a heatproof bowl that will fit on top of the saucepan without the bottom touching the water below, whisk yolks, sugar, honey, salt and vanilla until combined.
- Place the bowl over the sauce pot with the gently simmering water, and begin to beat with an electric mixer.**
- With the sauce pot over low heat, whip egg yolk mixture for 5-8 minutes, until thick, increased in volume and ribbony. Be sure to scrape down the sides and the bottom of the bowl every now and then to prevent any eggs from cooking.
- Add in alcohol of choice, and whip in the same fashion for another 5-8 minutes until the mixture is thick and ribbony again. Make sure the water underneath the bowl doesn’t boil, and remains at a simmer.
- Transfer bowl to an ice bath to cool zabaglione.
- While zabaglione cools, whip heavy cream in a separate small bowl until medium peaks form.
- Gently fold heavy cream into the cooled zabaglione.
- Serve berries topped with a dollop of zabaglione and crushed cookies.
*You can really add any sweet dessert alcohol you’d like to this. Even brandy would be delish! Just remember whatever you choose you will be able to taste! **You can also do this by hand but it is much more work and elbow grease haha. It’s important that the water doesn’t boil underneath the bowl, and you whip the mixture continuously to prevent the egg yolks from cooking. ***You can make the zabaglione about 2-4 hours ahead kept in the fridge 🙂
Tried this recipe?Let us know how it was!