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Blueberry Zabaglione

Blueberry Zabaglione

Nutrition Facts
  • cal. (kcal) 205
Blueberry Zabaglione
  • Makes: 8 servings
  • Prep: 10 mins
  • Cook: 8 mins
  • Chill: 1 hr 30 mins or overnight
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Ingredients

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  • 6 large egg yolks
  • 6 tablespoons sugar
  • 1/3 cup Riesling wine
  • 1 cup heavy cream
  • 1/2 pint blueberries
  • Fresh mint and berries, for garnish

Directions

  1. Stir yolks and sugar in top of double boiler over simmering water until thick, scraping sides with rubber spatula, until 160 degrees F, 5 minutes. Add wine. Continue stirring until thick enough to coat back of spoon, about 3 minutes. Scrape into bowl; cool to room temperature, stirring often.
  2. In clean bowl, beat cream until stiff peaks form. Fold into egg mixture. Cover; chill 30 minutes.
  3. Fold in blueberries. Cover and refrigerate for 1 hour or overnight.
  4. Serve in dessert dishes. Garnish.

Nutrition Information for Blueberry Zabaglione

Servings Per Recipe: 8
PER SERVING: 205 cal., 15 g total fat (8 g sat. fat), 200 mg chol., 19 mg sodium, 14 g carb. (1 g fiber), 3 g pro.