Cold Zabaglione

Makes 8
Prep 15 m
Chill 90 m
Cook 5 m
Chill or overnight



  1. 1 of 4 Whisk yolks and sugar in top of double boiler over simmering water, stirring constantly, until the mixture is thick and lemony, about 5 minutes. Add marsala; keep whisking until mixture thickens enough to coat back of spoon, about 2 minutes.
  2. 2 of 4 Transfer to large bowl. Let cool, whisking occasionally.
  3. 3 of 4 Meanwhile, beat cream until stiff peaks form. Gently fold whipped cream into egg mixture. Cover; refrigerate 30 minutes.
  4. 4 of 4 Fold in raspberries. Refrigerate 1 hour or overnight. Garnish with more berries if desired.
Nutrition Information for Cold Zabaglione
Servings Per Recipe: 8
Per Serving: 199 kcal cal., 3 g pro., 12 g carb., 15 g Fat, total, 200 mg chol., 18 mg sodium