This Nutriferia event is called Berrylicious and aims to collect all the delectable berry recipes out there in the blogosphere.
My recipe is straight out of a Australian Gourmet Traveller magazine from years ago and is a twist on the old Italian classic.
I had a similar version using Brachetto d’Acqui instead of prosecco (at the 2006 Vinitaly wine fair in Verona) and that was pretty tasty, but since Brachetto d’Acqui is pretty rare in Australia I recommend sticking to the prosecco.
Recipe from Gourmet Traveller. Serves 4.
400g mixed berries
6 egg yolks
100g caster sugar
60ml grappa or Marsala
125ml prosecco or other sparkling wine
4 savoiardi, quartered (can also use sponge fingers or biscotti)
1. Process the berries in a food processor until puréed, then push through a fine sieve over a bowl to remove seeds. Makes about 1 cup of purée.
2. Combine egg yolks and sugar in a heatproof bowl and whisk until well combined.
3. Add berry purée, grappa and prosecco.
4. Place bowl over a saucepan one-quarter filled with simmering water and, using a hand held balloon whisk or electric whisk, whisk to 5-8 minutes or until mixture is thick and frothy and holds a trail.
5. Divide the quartered savoiardi among four 1-cup-capacity glasses. Top with zabaglione and serve immediately with extra biscuits passed separately.
Note: if you want to make something similar but you’re far too lazy, you can cheat: purée berries with some icing sugar and heavy cream and serve with savoiardi.
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