Raspberries and Blueberries with Honey Zabaglione
Indulge in the perfect balance of creamy elegance and fruity freshness with this delightful recipe for Raspberries and Blueberries with Honey Zabaglione. Juicy raspberries and blueberries form the vibrant base for this dessert, while the warm, velvety zabaglione—made with rich egg yolks, sweet honey, and a hint of vanilla—is lovingly whisked to fluffy perfection over a double boiler. A subtle splash of Marsala wine and a touch of lemon zest elevate the flavor profile with citrusy brightness and a whisper of sophistication. Topped with fresh mint leaves, this dessert is as visually stunning as it is delicious. Quick and easy to prepare in just 20 minutes, this Italian-inspired delicacy is perfect for an elegant dinner party finale or a romantic treat for two. Serve it immediately for the best experience, and let its luxurious, silky texture captivate your guests. Keywords: honey zabaglione, raspberries, blueberries, easy Italian dessert, zabaglione recipe, summer dessert ideas.
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Recipe Information
Ingredients
- 1 cup Raspberries
- 1 cup Blueberries
- 3 large Egg yolks
- 3 tablespoons Honey
- 2 tablespoons Marsala wine (optional)
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 6 leaves Fresh mint leaves (for garnish)
Instructions
1. Rinse the raspberries and blueberries gently under cold water, then pat them dry with a paper towel. Divide the berries evenly among four small serving bowls or glasses.
2. In a medium-sized heatproof bowl, combine the egg yolks, honey, Marsala wine (if using), and vanilla extract. Whisk the mixture together until it becomes smooth and slightly frothy.
3. Bring a small saucepan of water to a simmer, then place the heatproof bowl over the saucepan, ensuring that the bottom of the bowl does not touch the water. This creates a double boiler effect.
4. Whisk the egg mixture continuously over the simmering water for about 8-10 minutes, or until it thickens and becomes pale and creamy. Be sure not to stop whisking to prevent the eggs from curdling.
5. Once the zabaglione has thickened, remove the bowl from the heat and stir in the lemon zest for a bright, citrusy flavor.
6. Spoon the warm honey zabaglione sauce evenly over the prepared bowls of raspberries and blueberries.
7. Garnish each serving with a fresh mint leaf for a pop of color and a touch of herbal freshness.
8. Serve immediately while the zabaglione is still warm and luscious. Enjoy!
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 554 mg | 184% | |
| Sodium | 32 mg | 1% | |
| Total Carbohydrate | 95.2 g | 35% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 75.6 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 121 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 366 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
