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


  • 2 2orangeoranges
  • 2 cups 2cupsfresh berries
  • 3 3egg yolkegg yolks
  • 1/3 cup 1/3cupgranulated sugar
  • pinch pinchcinnamon
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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
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