Blackberry zabaglione

Blackberry zabaglione

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 6

Italian zabaglione is lovely rippled with a few crushed berries for a quick, outstanding dessert

Nutrition and extra info

Nutrition info

Nutrition

kcalories
205
protein
5g
carbs
32g
fat
7g
saturates
2g
fibre
3g
sugar
32g
salt
0.04g

Ingredients

  • 400g blackberries
  • 140g golden caster sugar
  • 6 egg yolks
  • 1 vanilla pod
  • 3 tbsp marsala or sweet wine

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. In a bowl, lightly crush the berries with 25g of the sugar. Add a spoonful to the bottom of 6 small glasses, then set the rest of the berry mixture aside.
  2. Bring some water to a gentle simmer in a medium-size saucepan and tip the egg yolks into a large heatproof bowl. Halve and scrape the seeds from the vanilla pod into the egg yolks and add the remaining sugar. Using an electric whisk, beat until light and airy. Splash in the Marsala, place the bowl over the pan of simmering water, then whisk your heart out for 10-12 mins until the egg yolks are thick and foamy and the whisk leaves a defined trail. Drain off some of the juice, then ripple the remaining berries through the mousse and spoon into the glasses.

Recipe from Good Food magazine, September 2009

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
Crumbortwo's picture

Excellent. Quick and impressive.

mrstoyne's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Quick to prepare and very scrummy for impromptu Italian night!! Blackberrys too expensive so used strawberry's instead!

lcowell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for a relaxed dinner with friends. I didn't bother getting Marsala and used a splash of port instead which worked really well. It was very well received. Blackberries were perfect. We talked about using Frangelico and raspberries if making again.

mariaprozesky's picture

This was a different zabaglione to any I've ever tasted - very thick, more like a custard than the foamy deliciousness I was expecting. It was good, but not zabaglione... I think some liquid is missing from the recipe?

cjneal's picture

Really want to make this on Friday but don't have time to do it fresh, can it be made ahead and chilled?

cjneal's picture

Can you make any or all of this in advance?

kirstienic's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was heavenly - we all loved it! Great to make if you've been making meringues and have lots of yolks leftover.

jackiedevon's picture

Easy to make! Taste nice and wish could have put more sweet wine!!

vespagirl's picture

really good , easy to make and tastes naughty!!!

Questions

Tips