Zabaglione Cups Recipe
A smooth dessert of egg custard creamed with marsala wine, our house specialty, with fresh berries.
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Ingredients
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Custard Base
Berries
Garnish
Method
Prepare the Custard
Whisk Egg Yolks and Sugar
In a medium mixing bowl, combine the egg yolks and granulated sugar. Whisk until the mixture is thick and pale, about 2-3 minutes.
Add Marsala Wine and Vanilla
Slowly pour in the Marsala wine and add the vanilla extract to the egg mixture. Whisk until fully incorporated.
Cook the Custard
Transfer the mixture to a heatproof bowl and place it over a saucepan of simmering water (double boiler method). Stir continuously for about 8-10 minutes until the custard thickens and coats the back of a spoon.
Cool the Custard
Remove from heat and let the custard cool slightly, then cover and refrigerate until chilled (about 30 minutes).
Prepare the Berries
Wash the Berries
Rinse the fresh strawberries, blueberries, and raspberries under cold water. Pat dry with a clean towel.
Slice the Strawberries
Slice the strawberries into halves or quarters depending on their size for better presentation.
Assemble the Dessert
Layer the Ingredients
In serving cups, layer the chilled zabaglione custard at the bottom, followed by a generous layer of mixed berries.
Garnish
Top with a few mint leaves and a dusting of powdered sugar before serving.