Zabaglione with fruits

Zabaglione with fruits

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

Zabaglione is the oldest trick in the book of Italian desserts. Place some summer fruit – slices of mango or berries – in attractive serving glasses or bowls and pour on the zabaglione. It is delicious. If you like panettone as much as I do, then toast some to accompany.

Ingredients

Quantity Ingredient
200ml moscato
4 egg yolks
80g caster sugar
200ml cream, (optional)
a selection seasonal fruits

Method

  1. Whisk the Moscato, egg yolks and sugar in a stainless steel bowl over a pan of boiling water until the mixture turns pale and fluffy and substantially increases in volume. Remove from the heat and pour over the fruit while still warm.
  2. Alternatively, you can prepare the zabaglione ahead of time, in which case you’ll need to stabilise it. Whisk the egg whites to stiff peaks and whip the cream, if using, to soft peaks.
  3. Fold the egg whites into the cool zabaglione and then fold in the cream. Refrigerate until ready to use. Serve with your selection of fruit.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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