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Zabaglione
Preparation info
6
portions- Difficulty
Easy
Appears in
By Julee Rosso and Sheila Lukins
Published 1982
This dessert is wonderfully versatile, since it can be served hot or cold, is good by itself, and is even better as a topping for a combination of berries. We like equal parts of blueberries, raspberries, and strawberries.
Ingredients
8 ¾ cup ⅓ cup
Method
- Mix the ingredients together in the top of a double boiler and cook over rapidly boiling water, whisking constantly until the mixture doubles in bulk and thickens.
- Remove from the heat and whisk for another minute.
- Pour the mixture warm over fresh berries, serve it in a tall glass by itself, or chill it and serve as a sauce for berries.