Summer Fruits Zabaglione

Summer Fruits Zabaglione

Tiptree Recipes
Tiptree Recipes

Recipe by Sally Carpenter for Wilkin & Sons Ltd.

 

This recipe was created by chef Rachel Green and we have just updated the product used to create the most delicious light summer dessert; it can be enjoyed throughout the year, using fresh or frozen fruits.  You just need a little time and patience when whisking. Serve warm or cold and recall the days when Italian waiters would create zabaglione at your table.

 

 

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Ingredients and Method

Ingredients

  • 4 large Free Range Egg Yolks
  • 50g Caster Sugar
  • 100ml Marsala Wine
  • 200ml Fresh Double Cream – chilled, whipped, sweetened with icing sugar
  • 4 tbsp Tiptree Red Currant Jelly
  • 750g fresh or frozen Summer Fruits (strawberries, raspberries, blackberries)
  • Plain or Amaretti biscuits – to serve

Method

  1. Beat Red Currant Jelly in a basin to soften the consistency.
  2. For frozen fruit - defrost the fruit and place in a pan with any juice, add 1-2 tablespoons of water and Red Currant Jelly, simmer gently for 2 minutes, set aside to cool.
  3. For fresh fruit - put in a pan with 4 tablespoons of water and Red Currant Jelly, simmer gently for 2 minutes, set aside to cool.
  4. To make zabaglione: use a double boiler or saucepan with a small amount of water and simmer. Heat the water without the inner pot or basin.
  5. Place the egg yolks and sugar in the cold insert for the double boiler or a large heatproof basin (for the saucepan). Whisk well using an electric or hand whisk until they are pale yellow and creamy. Place the mixture over simmering water, make sure basin does not touch water, or the mixture will curdle.
  6. Gradually add the Marsala, beating constantly, until pale, light and frothy, this may take 10 minutes. The mixture is ready when it is thick enough to coat the back of a spoon.
  7. Remove zabaglione from the heat and allow to cool a little.
  8. Spoon fruits into serving glasses, top with warm zabaglione and serve with biscuits
  9. Or leave zabaglione to get cold then fold in chilled whipped cream and serve with fruits.
Products you will need
  1. Red Currant Jelly 340g
    Red Currant Jelly 340g
    £2.59
    Out of stock
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