RECIPES
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Zabaglione with Fresh Berries Zabaglione or sabayon is a rich sauce traditionally served with light ingredients such as sliced fresh fruit or berries. Simple variations of this sauce replace the Marsala with Champagne, white wine or a liquor such as bourbon, or the sugar with honey for a unique sweetness. Because of zabaglione's fragile nature, it is one of the few dessert sauces that should be served immediately. Directions Combine the egg yolks, sugar, and Marsala in a bowl. Whip together, using a hand-held balloon whisk, until thoroughly blended. Place the bowl over a pot of simmering water and heat, whisking constantly, until the mixture is thick, foamy and has reached 165 degrees F/74 degrees C. Cool slightly and serve immediately or transfer the zabaglione to a container. Cover with plastic wrap placed directly on the surface to prevent a skin from forming. Zabaglione may be served warm or at room temperature. Note: If desired, whip 6 fl oz/180 ml of heavy cream to medium peaks and fold into cooled zabaglione. Serving Size: 1/2 cup zabaglione with 2/3 cup berries. Nutrition information per serving: This recipe is from The Culinary Institute of America's Baking and Pastry, Mastering the Art and Craft, which is available for purchase at bookstores nationwide. |
Ingredients Makes 2 cups |
