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
Ingredients
- 6
Egg Yolks - 1/3 cup
Sugar - 1 Cup
Sparkling wine, Ice wine or Marsala - Fresh Berries
Cooking Directions
- 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.
- Enjoy!
This shot was also one that we did as part of my summer workshop...
