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!
Cook with:
Filippo Berio Extra Virgin Olive Oil
Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes

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:

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

Cooks tips:

The Filippo Berio Extra Virgin Olive Oil adds a depth of flavour and offers a silky shine to the Zabaglione.