35 Minute Meals Italian Vegetarian Gluten-Free Dessert

Warm Marsala Custard with Berries — Zabaglione with Berries

Italian warm marsala custard whisked over steam until foamy and pale, spooned over fresh summer berries.

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Italian

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

5 minsPrep

8 minsCook

13 minsTotal

MediumLevel

🥂Prosecco di Valdobbiadene, Veneto 🥤Marsala Dolce, Sicily

Nutrition per Serving

285 Calories

5g Protein

11g Fat

32g Carbs

28g Sugar

2g Fiber

15mg Sodium

186mg Chol

Ingredients

For 2 servings

mixed fresh berries 200g (7.1 oz)

egg yolks 4

caster sugar 50g (1.8 oz)

Marsala wine 80ml (1/3 cup)

lemon zest 0.5 tsp

Instructions

Prep

Divide 200g mixed fresh berries between two wide shallow bowls or coupe glasses. Measure 4 egg yolks, 50g caster sugar, 80ml Marsala wine, and 0.5 tsp lemon zest. Have a balloon whisk ready.

Steam

Bring a small pan of water to a gentle simmer over medium heat. Whisk egg yolks and caster sugar in a heatproof bowl 30 seconds until just combined. Set bowl over simmering water, base not touching. Whisk in Marsala and lemon zest.

Build

Whisk continuously with balloon whisk over steam 6 to 8 minutes until pale, thick, foamy, and tripled in volume. Ribbon from whisk should hold 2 seconds on surface. Remove immediately—overcooking scrambles yolks.

Plate

Pour warm zabaglione immediately over berries in each bowl and serve at once with a crisp biscotti on the side.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.