Delectable Food, Great Photographs from Rob Davidson


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


  • 6
    Egg Yolks
  • 1/3 cup
  • 1 Cup
    Sparkling wine, Ice wine or Marsala
  • Fresh Berries

Cooking Directions

  1. Combine all ingredients over a double boiler and whisk ingredients together.
  2. Whisk until the consistency resembles lightly whipped cream. Be careful to not over heat the eggs, as they will scramble.
  3. Remove from heat when it reaches a foamy whipped consistency and serve immediately or chill in the refrigerator.
  4. Place berries in a heat proof serving glass. Spoon sabayon over the berries and carefully torch (brulee) the sabayon until till its lightly browned.
  5. Enjoy!
This shot was also one that we did as part of my summer workshop...

You can read more about how the shot was created here.

Egg in Phyllo Brunch

Baked egg in PhylloWow, it’s been a busy summer so far, with shooting, teaching and running a workshop keeping me hopping…. which is why it’s been a while since my last post.  In fact, Linsey and I created this dish as a demonstration of food photography for my summer workshop.

It’s actually a delightfully easy yet elegant brunch item. The egg is baked in the phyllo at the same time as the tomatoes and asparagus are baking. It’s sort of an upscale egg in the hole. The asparagus spears are great for dipping into the egg yolk as well.

Before you get started with the eggs, slice some tomatoes in halves, drizzle with olive oil and sprinkle with chopped herbs and coarse salt.  Put them in the oven at 350º and cook until they’re almost dried (they should be ready about the same time as the eggs).  Wrap the asparagus spears in prosciutto and spread them out on a baking dish.  They take about 15-20 minutes to cook, so they can go in as you pull out the phyllo for the eggs.

Here’s the recipe for the eggs:

Egg in Phyllo


  • 1 package
    Phyllo dough
  • 4
  • 1/2 stick
    melted butter
  • 1 oz
    grated parmesan cheese
  • salt & pepper to taste

Cooking Directions

  1. With a pastry brush, coat a muffin tin with melted butter (a silicone muffin mould works very well!). Cut the phyllo into 6 inch squares. Lightly brush each layer of phyllo with butter and press it into the muffin mould. Build up 5-6 layers in four of the muffin moulds.
  2. Bake in a 350º oven until the phyllo just starts to brown (around 10-15 minutes). Remove from the oven. Crack one egg into a small cup, and gently pour it into the phyllo cup. Repeat for the other eggs. Return to the oven and bake until the white of the egg is firm, but the yolk is still a bit soft (let your finger tip guide you).
  3. Gently remove the egg and phyllo from the mould and serve topped with grated parmisan.
Here’s a shot of Linsey demonstrating for the workshop.

Linsey performing for a crowd