Blackberry zabaglione

Blackberry zabaglione

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(3 ratings)

Prep: 5 mins Cook: 10 mins


Serves 6
Italian zabaglione is lovely rippled with a few crushed berries for a quick, outstanding dessert

Nutrition and extra info


  • kcal205
  • fat7g
  • saturates2g
  • carbs32g
  • sugars32g
  • fibre3g
  • protein5g
  • salt0.04g
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  • 400g blackberries



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

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


  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.

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Comments, questions and tips

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24th Sep, 2013
Excellent. Quick and impressive.
10th Jun, 2013
Quick to prepare and very scrummy for impromptu Italian night!! Blackberrys too expensive so used strawberry's instead!
13th Apr, 2013
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.
13th Jun, 2010
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?
5th Jun, 2010
Really want to make this on Friday but don't have time to do it fresh, can it be made ahead and chilled?
20th May, 2010
Can you make any or all of this in advance?
19th Sep, 2009
This was heavenly - we all loved it! Great to make if you've been making meringues and have lots of yolks leftover.
24th Aug, 2009
Easy to make! Taste nice and wish could have put more sweet wine!!
10th Aug, 2009
really good , easy to make and tastes naughty!!!
29th Oct, 2013
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