Chilled strawberry & Pimm's zabaglione

Chilled strawberry & Pimm's zabaglione

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


Magazine subscription – 5 issues for £5

Cooking time

Takes 20-25 minutes plus 2 hours chilling

Skill level

Moderately easy


Serves 4

Zabaglione with English twist

Nutrition and extra info

Nutrition info

Nutrition per serving

Save to My Good Food
Please sign in or register to save recipes.


  • 200g strawberries
  • 1 tbsp golden caster sugar, or to taste
  • a few drops of Angostura bitters

For the zabaglione

  • 2 gelatine leaves (avoid powdered)
  • 150ml Pimm's No. 1
  • 5 large egg yolks
  • 100g golden caster sugar
  • 142ml carton whipping or double cream

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. Hull and roughly chop the strawberries, then put them in a bowl and sprinkle with sugar and a few drops of angostura bitters. Toss and set aside for 2-4 hours.
  2. Put the gelatine into a small bowl of cold water and leave for 5 minutes until soft. Pour 3 tbsp of the Pimm’s into a small saucepan and gently heat. Squeeze water from the gelatine, add the gelatine leaves to the hot Pimm’s and whisk furiously until dissolved. Keep warm.
  3. Bring an inch or two of water to a bare simmer in a saucepan that will take a large mixing bowl without the bottom of the bowl touching the water.
  4. Put the egg yolks and sugar into the mixing bowl (off the heat). Using electric beaters, whisk for about 3 minutes, until thick and pale. Pour in the remaining neat Pimm's and beat for a further minute. Put the bowl over the barely simmering water and beat continuously until the mixture has at least doubled in volume and looks like the head on a glass of Guinness.
  5. Slide off the heat, pour in the gelatine mixture and beat for 1 minute. Place the bowl in a sink of ice-cold water and cool for about 10 minutes, whisking occasionally.
  6. Whip the cream into soft peaks then whisk it into the cooled zabaglione. Spoon into 4 large wine glasses, leaving an inch or so at the top for the strawberries. Cover loosely and refrigerate for at least 2 hours. Just before serving, spoon the strawberries and their juices into the top of the glasses.

Recipe from Good Food magazine, July 2002

Ads by Google

Comments, questions and tips

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


Show comments
mickandsharon's picture

A really easy zabaglione. A little bit on the sweet side but very nice light pudding to serve after fish!

bella121181's picture

Made this for a BBQ on saturday - was slightly worried about the amount of whisking and whether the recipe would be too difficult for me but turned out perfect and was lovely. Mum said she'd have commented on how nice it was if she'd been served it in a restuarant.

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

I have made this several times, it is a delicious, light, elegant ending to a dinner party. A wonderful reminder of summer. Can be made the day before, which takes the heat off if you are cooking for a crowd. Worth the little bit of effort it takes.

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

I served this at a girly supper where we were celebrating "The First Pimms of the Season" (a compulsory annual event!) and even though it was not the easiest pud in the world it was well worth the effort.