Zabaglione with Summer Fruit

This zabaglione with summer fruit is a twist on the Italian classic egg cream dessert: Riesling wine spikes a creamy sauce dolloped on top of a jumble of peaches, nectarines, and summer berries.

Zabaglione with Summer Fruit

Marsala may be the traditional addition to zabaglione, but a spicy, floral Riesling pairs much better with plump and sweet ripe fruit. Look for an Alsatian-style dry or off-dry Riesling. Or try Champagne, Sauternes, or Vouvray, varying the amount of sugar to balance the sweetness of the wine.–Fine Cooking

Zabaglione with Summer Fruit

  • Quick Glance
  • 25 M
  • 25 M
  • Serves 6
Print RecipeBuy the Fine Cooking Fresh cookbook

Want it? Click it.

Ingredients

Email Grocery List

Ingredients sent!

Send Grocery List

Email the grocery list for this recipe to:

Is required
Sign me up for your or newsletter, too!
Is required
  • 4 large egg yolks
  • 1/4 cup sugar (or up to 1/3 cup if using a wine that isn’t as sweet)
  • 1/2 cup Riesling
  • 1/2 teaspoon unflavored powdered gelatin, softened in 1 tablespoon water (optional; see the Note)
  • 1 tablespoon boiling water
  • 1 cup whipping cream
  • 1 tablespoon Amaretto or brandy, more to taste
  • 4 to 5 cups peeled, sliced summer fruit, like a mix of peaches, nectarines, and berries
  • 1/3 cup crushed almond macaroons or biscotti (or 6 Amaretti di Saronno cookies, crumbled)

Directions

  • 1. Fill a large bowl halfway with ice water. Set a large metal bowl on top of a pan of barely simmering water over medium-low heat (the water level should be about 2 inches below the bottom of the bowl). Put the yolks and sugar in the bowl and whisk vigorously until the yolks begin to thicken and lighten in color.
  • 2. Pour in the Riesling and continue whisking until the mixture is thick enough so that the whisk leaves a trail as it passes through the mixture. This may take 5 to 10 minutes, depending on the heat of the water. Remove from the heat and whisk for another minute or so.
  • 3. In a small bowl, dissolve the softened gelatin in the boiling water. Slowly whisk this into the zabaglione. Set the custard bowl over the ice-water bath to cool while you whip the cream to stiff peaks. With a rubber spatula, fold the whipped cream and liqueur into the custard. Refrigerate for at least 4 hours but no more than 24 hours.
  • 4. To serve, arrange the fruit in six parfait glasses or dessert bowls. Spoon the zabaglione over the fruit and garnish with the cookie crumbs.

Note

  • The gelatin prevents the zabaglione from separating in the refrigerator and lets you make the dessert up to a day ahead. If you plan to make the dessert the day you serve it, you can omit the gelatin, but be sure to chill the custard for 2 hours.

HUNGRY FOR MORE? CHOW DOWN ON THESE:


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Upload a picture of your dish