Fruit Salad Zabaglione

Fruit Zabaglioni served in a bowl
  • 4 servings
  • 30 mins to prepare
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  • 250g strawberries, cut into halves
  • 250g diced mango
  • 50g blueberries
  • 8 medium egg yolks
  • 130g sugar
  • 1 tsp vanilla extract
  • 100ml Marsala wine



1 Divide the fruit into four oven proof glass bowls.

2 Place the eggs yolks, sugar, vanilla and Marsala wine into a heatproof bowl and whisk together.

3 Bring a pan of water to the boil and then reduce to a simmer. Place the bowl over the heat and whisk continuously for 15 minutes until the mixture more than doubles in size. Use an electric whisk if possible.

4 Generously spoon the mixture over the top of the fruit salads.

5 Using a cooks torch, torch the zabaglione lightly all over. If you do not have a cooks torch, place under a pre-heated grill for a minute or until it starts to lightly brown.

CHEF’S TIP: Serve with a chilled glass of Italian muscat dessert wine.