Join us!  Sign in   

Zabaglione with Blueberries (Zabaglione Con Mirtilli)

Recipes »  Desserts  » 

Saint Pasquale de Baylon (1540-1592) from Turin, Italy is the Saint Protector of all World Cooks. He was sanctified partly because of the energy and potency a recipe of his supposedly gave men, helping them to conceive lots of children. That recipe was for Zabaglione or Zabaione or Sabayon, a simple egg yolk, sugar and sweet wine dessert. In Italy, Zabaglione is traditionally served to newlywed men to give them enough energy to get through the wedding night! The energy coming from the egg yolk and sugar. This recipe for Zabaglione con Mirtilli is totally scrumptious. It can just as easily be made with other fruits, but I love the contrast of the firm fresh blueberries with the fluffy zabaglione.

 "This time, instead of using the traditional Marsala wine to make the Zabaglione, I used a delicious Italian Grappa (brandy) - Marolo Chamomile Grappa. The silky, grappa flavored, zabaglione was uniquely exquisite. We served this delightful adult taste treat four ways; with fresh blueberries, with deliciously sweet nectarines, with my father's favorite poached apricots, and with luscious strawberries." - sgrishka

Yield: 4 Servings Ready in 45 minutes

Cuisine: ItalianMain Ingredient: Custard

(5, 4) 100% would make again (reviews)

Favorite 142 people favorited
Try Soon73 people trying soon

  Try our free apps for iOS, Android, Kindle Fire and Windows Phone.  Check 'em out - they're free.

Verified by SunnyJF

Servings          
Original recipe makes 4 Servings
6 largeEgg yolks
6 tablespoonsSugar
6 tablespoonsMarsala wine; (if not available substitute with Port or Madeira)
1 cupHeavy whipping cream; (35%)
1/2 cupFresh blueberries

Zabaglione with Blueberries (Zabaglione Con Mirtilli) Preparation

Bring water to a boil in bottom of double-boiler. Lower the heat, place egg yolks in the top of double-boiler and position over bottom (upper pan should not touch hot water). Whisk continuously as the egg yolks thicken, cooking until they reach about 165 degrees F.

Once yolks come to temperature, slowly whisk in the sugar and Marsala (a good rule of thumb is a tablespoon of each ingredient per yolk). Again, whisking continuously, until the yolk mixture becomes light and creamy (it should have the consistency of lightly whipped cream and will leave a trail momentarily when you drizzle it across itself). Set aside and let cool to room temperature then refrigerate until below 40 degrees F.

In a large bowl, whip the cream with a hand mixer. Gently fold the yolk mixture into the whipped cream with a rubber spatula and place in fridge for about 30 minutes or until ready to serve. Serve in glasses with blueberries on top.

Makes 4 servings.

Notes

Equipment Needed:

Double boiler, or a stainless steel bowl to fit on top of a pot of boiling water.

Instant Read Thermometer.

Cooking times can vary so be patient. It is the egg yolks that do the most to thicken the dessert, so if the eggs are small, add an extra yolk.

The sweet wine used is Marsala wine, but you can make it with any dessert wine, or liqueur or liquor. Whiskey Zabaglione is especially good, but the whiskey has to have a strong flavor, like Jack Daniels or a single malt. Most if not all of the alcohol cooks off during the preparation leaving only the flavor. If you're serving it to children, just cook it a bit longer to be sure you cook off the alcohol.

Sabaglione is also delicious served warm over sliced fruit, especially peaches. Traditionally, its served as a dipping sauce with small Italian cookies.

Link to another BigOven recipe

Add a link to another recipe! What would you serve with this?

Add photo of this recipe...

  • photo by sgrishka sgrishka

  • Zabaglione with Blueberry and Blackberry Topping photo by Loshebo Loshebo

    • Calories Per Serving: 2125
    Want detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!
    Ads keep BigOven free. Remove ads with BigOven Pro
    Date My private notes
    Add notes with BigOven Pro!
    Ads keep BigOven free. Remove ads anywhere you log in with BigOven Pro

    Zabaglione with Blueberries (Zabaglione Con Mirtilli) Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    I wonderful, light and fluffy custard. Very rich in flavor, but can also be made to be Adkins and South Beach Diet friendly. Will definitely make again with various different fruits.
    2 years, 1 months, 3 weeks, 4 days, 12 hours, 46 minutes ago
    This time, instead of using the traditional Marsala wine to make the Zabaglione, I used a delicious Italian Grappa (brandy) - Marolo Chamomile Grappa. The silky, grappa flavored, zabaglione was uniquely exquisite. We served this delightful adult taste treat four ways; with fresh blueberries, with deliciously sweet nectarines, with my father's favorite poached apricots, and with luscious strawberries.
    4 years, 10 months, 3 weeks, 1 days, 16 hours, 29 minutes ago
    [I made edits to this recipe.]
    6 years, 2 weeks, 1 days, 18 hours, 57 minutes ago
    Cooking times can vary so be patient. It is the egg yolks that do the most to thicken the dessert, so if the eggs are small, add an extra yolk.

    The sweet wine used is Marsala wine, but you can make it with any dessert wine, or liqueur or liquor. Whiskey Zabaglione is especially good, but the whiskey has to have a strong flavor, like Jack Daniels or a single malt. Most if not all of the alcohol cooks off during the preparation leaving only the flavor. If youre serving it to children, just cook it a bit longer to be sure you cook off the alcohol.

    Sabaglione is also delicious served warm over sliced fruit, especially peaches. Traditionally, its served as a dipping sauce with small Italian cookies.
    [I posted this recipe.]
    6 years, 2 weeks, 1 days, 19 hours, 44 minutes ago

    Tags

    1. Advance
    2. Egg Yolks
    3. Custard
    4. Blue Berries
    5. Cream
    6. Marsala Wine
    7. Wine
    8. Sugar
    9. Eggs
    10. Sauces
    11. Desserts
    12. Brunch
    13. Italian
    14. dessert sauce
    15. alcohol
    16. Summer
    17. Sweet

    Blogger? Grab a link to this recipe


    Link type:     

    Want a link to this recipe? Just copy the text below and paste it into your blog:


    here's how it will appear in your blog:

    ×

    Share
    Recipe added by



    Hi there! Please sign in first.

    BigOven needs to know who you are in order to keep your recipes, grocery list and menu plan, and sync it with your smartphone or tablet.

    Not yet a BigOven member? Join us, save time and money!

    ×

    Ready? Let's get cooking.