Desserts

Sue’s Zabaglione with Summer Berries & Amaretto Biscuits

Sue's delicious boozy berry Zabaglione recipe is perfect for a summer evening! This is a simple Italian custard desert and sometimes drink. You can make this type of desert with different spirits such as cognac too!

Prep Time: 10 mins
Cooking Time: 15 mins
4 people

Used in this recipe

Ingredients

1 punnet English Strawberries
1 punnet Scottish Raspberries
1 punnet Blueberries
1 pack Soft Amaretto Biscuits
4 egg yolks
75g caster sugar
4 tbsp Vin Santo
1 tsp Filippo Berio Extra Virgin Olive Oil

Method

Let’s start with the fruit. Give all berries a gentle rinse in cold water and allow to drain and on kitchen roll.
In bowl put 4 egg yolks and place bowl over saucepan of warm water.
Whisk yolks until thick and creamy (ribbon stage) Rain in sugar, a little at a time and continue to whisk until sugar has dissolved.
The egg mix should be very thick. At this point add 4 tbsp Vin Santo and continue to whisk over gentle heat until mix thickens again (this is Zabaglione).
Leave for a few minutes while you prepare to build the dessert...
In a pretty dish/ glass/ bowl layer the berries and amaretto biscuits.
Return to the Zabaglione and add 1 tsp Filippo Berio Extra Virgin Olive Oil and whisk until combined.
To finish the dish, add Zabaglione on top of the fruit and amaretto biscuits and serve immediately.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.