Zabaglione with mixed fresh berries

David Rocco makes a quick and simple Italian dessert of rich custard flavoured with coffee poured over raspberries and blueberries
By David Rocco
Zabaglione with mixed fresh berries
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 4 large egg yolks
  • 4 tbsp caster sugar
  • 125 ml coffee, cooled
  • 250 g blueberries
  • 250 g raspberries

Tips and Suggestions


1. In a steel bowl add egg yolks, sugar and coffee and whisk over a pot of boiling water until well blended and creamy. If the temperature becomes too hot, remove mixing bowl from the boiling water. You do not want to cook the eggs you just want them to be silky, creamy and frothy.

2. Drizzle the custard over the berries and serve.

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