How To Make Zabaglione with Strawberries
Have a delightful treat with this zabaglione, made extra delicious and lusciously bright with strawberries lining the cup! Serve it hot or chilled.
Put the egg yolks, the marsala, and then the sugar into a large stainless-steel bowl.
Set the bowl over a large saucepan filled with 1-inch of barely simmering water.
Using a hand-held electric mixer on low speed or a whisk, beat the egg yolk mixture for 5 to 8 minutes until it is hot and the mixture forms a ribbon when the beaters are lifted.
Don’t cook the zabaglione for too long, or it will curdle.
Put the strawberries in stemmed glasses or in bowls.
Top with the hot zabaglione and either serve the dessert immediately or refrigerate it for up to 1 hour.
- Substitute blueberries, raspberries, or sliced peaches for the strawberries.
- For a zabaglione that will last up to 6 hours in the refrigerator, add whipped cream. Beat ½ cup of heavy cream just until it holds firm peaks. When the zabaglione is done, remove the bowl from the heat and continue beating until it’s cool. Fold the cooled zabaglione into the whipped cream. Put the strawberries in bowls, top with the zabaglione, and refrigerate.
- Calories: 235.60kcal
- Fat: 9.02g
- Saturated Fat: 3.25g
- Monounsaturated Fat: 3.99g
- Polyunsaturated Fat: 1.43g
- Carbohydrates: 28.47g
- Fiber: 0.00g
- Sugar: 25.35g
- Protein: 5.43g
- Cholesterol: 368.90mg
- Sodium: 18.31mg
- Calcium: 45.66mg
- Potassium: 55.42mg
- Iron: 0.99mg
- Vitamin A: 129.54µg
- Vitamin C: 0.03mg
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