Marsala, a caramel-coloured dessert wine from Sicily, is sold as either sweet or dry. Stick to the sweet version for this frothy dessert. No gratin dishes? Skip the broiling and spoon zabaglione over berries in glasses or bowls instead.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2011
MethodDivide berries among six 6 oz (175 mL) gratin dishes; place on rimmed baking sheet. Set aside.
In large heatproof bowl over saucepan of gently simmering water and using electric beaters, beat egg yolks with sugar until pale and thickened, about 2 minutes. Scrape down side of bowl.
Beating at high speed, slowly pour in Marsala until texture of softly whipped cream, about 6 minutes. Spoon over fruit mixture.
Broil, 6 inches from heat and watching closely, until golden brown on top, about 1minute. Serve at once.
Nutritional facts Per serving: about
- Sodium 7 mg
- Protein 3 g
- Calories 145.0
- Total fat 4 g
- Potassium 143 mg
- Cholesterol 136 mg
- Saturated fat 1 g
- Total carbohydrate 24 g
- Iron 6.0
- Folate 12.0
- Calcium 3.0
- Vitamin A 5.0
- Vitamin C 35.0