Berries with Zabaglione

image :  Berries with Zabaglione


  • 2 cups blueberries
  • 2 cups sliced strawberries
  • 2 cups raspberries
  • 1/4 cup orange liqueur (such as Cointreau)
  • 2 tablespoons granulated sugar
  • Zabaglione

  • 4 egg yolks
  • 1/3 cup granulated sugar
  • 3 tablespoons orange liqueur (such as Cointreau)


Traditionally, zabaglione, a light egg custard, is made with Marsala. Here I have used an orange liqueur.

Gently stir all the berries, liqueur and sugar in a medium bowl. Cover with plastic wrap and store in the fridge for 1 to 3 hours, stirring occasionally, to allow the flavours to develop if time permits.

To make the zabaglione, combine yolks and sugar in a medium, heatproof bowl. Using an electric hand-mixer, beat until the mixture is thick and pale. Place bowl over a small saucepan of simmering water, ensuring that bottom of bowl is not sitting in the water. Continue beating mixture, adding 2 teaspoons of liqueur at a time until all liqueur is added and mixture is thick and warm.

To serve, spoon some of berry mixture into individual serving glasses or dishes and drizzle with the zabaglione. Serve immediately.

Serves 6 to 8.