Blueberry Zabaglione

Blueberry Zabaglione
The Italian desert recipe, Zabaglione is a custard made with wine. This velvety smooth rendition is enriched with cream and fresh blueberries.
Makes 8
Prep 10 m
Cook 8 m
Chill 90 m
Chill or overnight



  1. 1 of 4 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. 2 of 4 In clean bowl, beat cream until stiff peaks form. Fold into egg mixture. Cover; chill 30 minutes.
  3. 3 of 4 Fold in blueberries. Cover and refrigerate for 1 hour or overnight.
  4. 4 of 4 Serve in dessert dishes. Garnish.
Nutrition Information for Blueberry Zabaglione
Servings Per Recipe: 8
Per Serving: 19 mg sodium, 1 g fiber, 8 g sat. fat, 200 mg chol., 15 g Fat, total, 14 g carb., 3 g pro., 205 kcal cal.