Mixed berry zabaglione

My wife is taking a break from all the egg whites and whipping up something different.

We’ve had lots of leftover egg yolks lately from making so many macaroons. I’ve always found that using up egg yolks requires a little more imagination than egg whites. (Ever tried an egg yolk omelet? I rest my case.)

One easy option – zabaglione. The Italian custard uses just three ingredients: Marsala (if the recipe says white wine, disregard that), egg yolk and sugar. But it tastes so decadent.

Jello pudding has nothing on this

Zabaglione

For custard:

  • 4 egg yolks
  • 1/4 cup sugar
  • 1/4-1/2 cup Marsala (depending on how strong you like it)

For berries:

  • 1/2 pint blackberries
  • 1/2 pint strawberries
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1/2 ounce Grand Mariner

Mix berries with lemon juice, sugar and Grand Mariner. Set aside. Can be made several hours ahead and refrigerated. In the top half of a double broiler off heat, beat egg yolks and sugar until lemon yellow. Slowly add Marsala and continue beating until mixed. Place double broiler over simmering water and whisk constantly until it thickens and becomes creamy. Allow to cool. Divide berries into four serving dishes and spoon custard on top.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dessert, Food, Recipes and tagged . Bookmark the permalink.

33 Responses to Mixed berry zabaglione

  1. “Once, during Prohibition, I was forced to live for days on nothing but food and water.”
    -W.C. Fields

  2. Hi there, thanks for visiting my blog – I’m glad you did because otherwise I might not have discovered the gem that is yours. Have subscribed to your blog now πŸ™‚ Have a great week.

  3. That looks beautiful… and so tasty!

  4. That looks great! I’ll definitely have to try this out… seems like a fast, easy dessert to me!

  5. This looks kinda sexy:) By the way so many macarons? hm..pictures pls! πŸ™‚

  6. deva says:

    i don’t drink. don’t eat eggs. but have to say, sure looks pretty.

  7. Oh man, your intro just cracks me up, because I have exactly the opposite problem! I always have uses for egg yolks but find that I always have egg whites building up in the fridge, begging to be used for something!!!

  8. Christina says:

    Oh this looks super yummy! This would be perfect on a summer evening..Bookmarked! πŸ˜‰

  9. Amy says:

    Zabaglione is one of my favorite desserts! It reminds me of going to little Italy with my parents when I was younger and we’d always walk around after dinner and stop by one of the little dessert places to get it for dessert. Mmmmmm!

  10. Alison says:

    This looks amazing! I will save the recipe until I can get hold of some marsala! Thanks for sharing the recipe and delicious looking picture!

  11. Pingback: Mixed berry zabaglione (via Rufus’ Food and Spirits Guide) | My Grandparent's Kitchen

  12. Zo Zhou says:

    Are you kidding…can we please swap, because I always have eggwhites in the freezer and very rarely any yolks! That may start changing now that I can make macarons actually…you make a good point hehe.

    Looove Italian desserts so this looks wonderful, and not to difficult. Thanks!

  13. decadent, indeed. who doesn’t like a zabaglione? πŸ™‚

  14. ericascime says:

    I was just telling my mom how much I love custard. I will have to try this!

  15. eva626 says:

    that image proves you are a chef ! lol…it looks so good!

  16. Julie says:

    Wow! Love your site. The food looks wonderful!

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  20. rutheh says:

    Beautiful photos. I am going now to check out the macaroon recipes.
    Snow has been predicted and I am hoping for a day to bake in my new oven.
    We’ll see. May have to wait for the weekend.

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  23. A_Boleyn says:

    Creme brulee and flan are my favourite ways of burning through egg yolks. It’s egg whites that I have a problem using as I’m not fond of meringues/pavlovas though I’ve never made macaroons. Maybe I should make some. πŸ™‚ I’d love to make zabaglione but need to invest in a bottle of Marsala when my luxury budget is more flush.

  24. Pingback: Strawberries and Booze Part 2 | Rufus' Food and Spirits Guide

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