Raspberry Zabaglione With Strawberries


2 Punnets Large Ripe Strawberries

2 Tablespoons Marsala

1 Tablespoon White Sugar

2 Tablespoons Lemon Juice

1 Litre Tub Of A Good Quality Vanilla Ice Cream

For The Zabaglione

5 Egg Yolks

1/4 Cup White Sugar

1/4 Cup Marsala

125 Grams (4 oz) Frozen Raspberries


Hull the strawberries,combine the marsala,sugar and lemon juice in a bowl and add the strawberries,cover with cling film an refrigerate several hours or overnight,divide the strawberries and juice between four serving glasses then top each with a scoop of ice cream then pour some of the zabaglione over the top and serve.

To make the zabaglione place the egg yolks and the sugar in  the top half of a double boiler beat for 4 minutes with an electric mixer on slow speed until combined,press the thawed raspberries through a sieve ,then place the egg mixture over a pan of simmering water ,add the marsala and raspberry puree beat on low speed for 6 minutes until thick and creamy.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 12 other followers

%d bloggers like this: