berry zabaglione

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.

Berry Zabaglione 
Recipe from Gourmet Traveller. Serves 4.

Ingredients:
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)

Method:

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.

Tags: morsels and musings food blog food and drink australia recipes desserts berry zabaglione

zabaglione zabaione berries custard savoiardi savoiardi recipes zabaione recipes zabaglione recipes custard recipes berry recipes dessert recipes italian recipes italian food italian cuisine