Zabaglione with Wild Berries and Cantuccini

Duncan Welgemoed's light, luscious egg yolk and wine dessert is served with berries and crisp Italian biscuits
Zabaglione with Wild Berries and Cantuccini
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 4 egg yolks
  • 4 tbsp caster sugar
  • marsala
  • 1 punnet mixed berries

Method

1. Put the egg yolks and sugar into a large heat-proof bowl and whisk with an electric hand-held beater until pale and thick.

2. Add 4 half egg shells of marsala and place the bowl over a pan of gently simmering water, making sure the water doesn't touch the base of the bowl. Continue whisking until the mixture is pale and very foamy and has increased dramatically in volume - this will take at least 10 minutes.

3. To serve: place the berries in 4 glass serving dishes and ladle the zabaglione on top. Serve immediately with the cantuccini biscuits.

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