Blackberry Zabaglione Recipe

In a heatproof bowl, whisk together the egg yolks and sugar until well combined.

Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water.

Continue whisking the egg mixture constantly until it becomes thick and pale, about 5-7 minutes.

Remove the bowl from heat and whisk in the blackberry puree and lemon zest until well incorporated.

Allow the mixture to cool for a few minutes, then divide it into serving glasses or bowls.

Refrigerate for at least 2 hours, or until set.

Before serving, garnish with fresh blackberries and a sprinkle of lemon zest.