Zabaglione Cups Recipe
A smooth dessert of egg custard creamed with marsala wine, our house specialty, with fresh berries.
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Ingredients
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Custard Base
Berries
Garnish
Method
Prepare the Custard
- 1
Whisk Egg Yolks and Sugar
In a medium mixing bowl, combine the egg yolks and granulated sugar. Whisk until the mixture is thick and pale, about 2-3 minutes.
- 2
Add Marsala Wine and Vanilla
Slowly pour in the Marsala wine and add the vanilla extract to the egg mixture. Whisk until fully incorporated.
- 3
Cook the Custard
Transfer the mixture to a heatproof bowl and place it over a saucepan of simmering water (double boiler method). Stir continuously for about 8-10 minutes until the custard thickens and coats the back of a spoon.
- 4
Cool the Custard
Remove from heat and let the custard cool slightly, then cover and refrigerate until chilled (about 30 minutes).
Prepare the Berries
- 5
Wash the Berries
Rinse the fresh strawberries, blueberries, and raspberries under cold water. Pat dry with a clean towel.
- 6
Slice the Strawberries
Slice the strawberries into halves or quarters depending on their size for better presentation.
Assemble the Dessert
- 7
Layer the Ingredients
In serving cups, layer the chilled zabaglione custard at the bottom, followed by a generous layer of mixed berries.
- 8
Garnish
Top with a few mint leaves and a dusting of powdered sugar before serving.
