A light late summer dessert: zabaglione and berries
I’ve been totally revelling in the wonderful variety of fresh berries at our local farmers market, so I thought I’d share with you my favorite summer dessert. Zabagloine (or sabayon to the French) is a very traditional Italian dessert made from egg yolks, sugar, and a sweet wine all whipped into a light frothy foam. In Italy it’s often served over fresh figs, but I love it over assorted berries. For this particular recipe we used a sparkling wine, which makes it even frothier and more fun to eat. This makes a perfect dessert to finish off the Egg in Phylo Brunch.
Although this looks fairly fancy and intimidating, it’s actually a very easy dessert to whip together at the last minute (Especially if you happen to own an electric whisk). It’s a great way to impress your guests! By the way, a “double boiler” can simply be a metal or glass bowl sitting on a pot with water boiling in it. Here’s the recipe:
Zabaglione (Sabayon) with Berries
- 1/3 cup
- 1 Cup
Sparkling wine, Ice wine or Marsala
- Fresh Berries
- Combine all ingredients over a double boiler and whisk ingredients together.
- Whisk until the consistency resembles lightly whipped cream. Be careful to not over heat the eggs, as they will scramble.
- Remove from heat when it reaches a foamy whipped consistency and serve immediately or chill in the refrigerator.
- Place berries in a heat proof serving glass. Spoon sabayon over the berries and carefully torch (brulee) the sabayon until till its lightly browned.
This shot was also one that we did as part of my summer workshop...