The Italian desert recipe, Zabaglione is a custard made with wine. This velvety smooth rendition is enriched with cream and fresh blueberries.




  • Stir yolks and sugar in top of double boiler over simmering water until thick, scraping sides with rubber spatula, until 160°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.

  • In clean bowl, beat cream until stiff peaks form. Fold into egg mixture. Cover; chill 30 minutes.

  • Fold in blueberries. Cover and refrigerate for 1 hour or overnight.

  • Serve in dessert dishes. Garnish.

Nutrition Facts

205 calories; 15 g total fat; 8 g saturated fat; 200 mg cholesterol; 19 mg sodium. 14 g carbohydrates; 1 g fiber; 3 g protein;