Zabaglione (zabaione con crema)

Light and creamy, David Rocco's zabaglione has a modern twist with the addition of juicy blueberries
By David Rocco
Zabaglione (zabaione con crema)
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 6 large egg yolks
  • 6 tbsp sugar
  • 90 ml vin santo or marsala
  • 250 ml double cream
  • 125 g blueberries, fresh


1. Place the egg yolks in a steel bowl and mix in the sugar along with the Vin Santo or Marsala. Bring a medium saucepan half-filled with water to the boil. Lower the heat and place the steel bowl over the water.

2. Whisk the yolk mixture for 8-10 minutes, or until it becomes light and creamy. Keep an eye on the mixture - if it gets too hot the eggs will scramble. Take the bowl off the heat and leave the mousse to cool.

3. In another bowl, whip the cream and gently fold the yolk mixture into the whipped cream. Chill the zabaglione in the fridge until ready to serve. Serve decorated with blueberries on top.

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