Tested till perfect Citrus Zabaglione

Citrus Zabaglione

For even more flavour in this Italian classic, add a shot of your favourite brandy or orange liqueur to the sauce.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 2 2orangeoranges
  • 2 cups 2cupsfresh berries
  • 3 3egg yolkegg yolks
  • 1/3 cup 1/3cupgranulated sugar
  • pinch pinchcinnamon
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Working over bowl to catch juice, cut off rind and outer membrane of oranges. Cut between membrane and pulp to release fruit, squeezing membranes to extract all juice and reserving 3 tbsp (50 mL). Divide oranges and berries among 4 dessert dishes. Set aside.

In heatproof bowl over saucepan of simmering water, whisk egg yolks, sugar, cinnamon and reserved orange juice until thickened, about 5 minutes. Pour over fruit.

Nutritional Information Per serving: about

cal 171 pro 3g total fat 4g sat. fat 1g
carb 32g fibre 3g chol 166mg sodium 7mg

% RDI:

calcium 5 iron 6 vit A 9 vit C 92
folate 20
All rights reserved. Transcontinental Media G.P. © 2014