Name: Blackberry zabaglione
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Cuisine: Italian
Ingredients: 400g blackberries; 140g golden caster sugar; 6 egg yolks; 1 vanilla pod; 3 tbsp marsala or sweet wine

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Blackberry zabaglione

Blackberry zabaglione

Barney Desmazery

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Serves 6

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4 out of 5.8 ratingsRate

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Italian zabaglione is lovely rippled with a few crushed berries for a quick, outstanding dessert

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Coconut tuiles

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Ingredients

Nutrition

Units:

MetricUS

400g blackberries
140g golden caster sugar
6 egg yolks
1 vanilla pod
3 tbsp marsala

or sweet wine

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Nutrition: per serving

kcal205
fat7g
saturates2g
carbs32g
sugars32g
fibre3g
protein5g
salt0.04g

low

Method

step 1

In a bowl, lightly crush the berries with 25g of the sugar. Add a spoonful to the bottom of 6 small glasses, then set the rest of the berry mixture aside.
step 2

Bring some water to a gentle simmer in a medium-size saucepan and tip the egg yolks into a large heatproof bowl. Halve and scrape the seeds from the vanilla pod into the egg yolks and add the remaining sugar. Using an electric whisk, beat until light and airy. Splash in the Marsala, place the bowl over the pan of simmering water, then whisk your heart out for 10-12 mins until the egg yolks are thick and foamy and the whisk leaves a defined trail. Drain off some of the juice, then ripple the remaining berries through the mousse and spoon into the glasses.

RECIPE TIPS

BLACKBERRY MILKSHAKE FOR 4

Tip 400g blackberries, 1 small sliced banana, 3 scoops vanilla ice cream and 300ml milk into a blender, then whizz until thick and smooth, adding more milk if needed. Serve straight away.

Recipe from Good Food magazine, September 2009

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A star rating of 4 out of 5.8 ratings

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