Whether you call this dessert zabaglione like the Italians, or sabayon like the French, it is the same classic dessert made with egg yolks and sweet wine like a Marsala for the Italian version. It only takes about 15 minutes to make and can be prettied up by serving in a glass with fresh berries.
Prep time: 15 minutes
Makes 4 servings
2 packages (6 ounces each) raspberries
4 large egg yolks
1/3 cup granulated sugar
1/2 cup dry Marsala wine
Divide berries between four 8-ounce dessert dishes or stemmed glasses.
Fill the bottom of a double boiler (or a saucepan with a metal bowl fitted snuggly on top) with 1-2 inches of water or just below bowl. Bring water to a simmer.
Beat egg yolks and sugar in top of double boiler or bowl with an electric mixer or wire whisk until fluffy and light in color, about 5 minutes. Maintain water at a low simmer while beating.
Add Marsala, 1 tablespoon at a time, continuously beating until mixture forms very soft peaks, about 8 minutes.
Pour zabaglione mixture over berries and serve immediately.
Nutrition Per Serving: 238 calories, 4.79g total fat, 1.64g saturated fat, 3.39g protein, 37.47g carbohydrate, 209.78mg cholesterol, 2.04g fiber, 192mg sodium
Recipe and nutrition values from Driscoll's Berries.
* Substitute blackberries, blueberries or about 3 cups sliced, hulled strawberries
* Try a mixed berry zabaglione with some of all the above berries
* 1 cup of strawberries provides an amazing 93% of your day's supply of Vitamin C
* 1 cup of raspeberries and blackberries each provide 50% of your day's supply of Vitamin C
* Blueberries have one of the highest antioxident values at 5,486 ORAC Value (Oxygen Radical Absorbance Capacity) per cup