Blackberry Zabaglione with Marsala Wine
An Italian custard-based mousse with fresh blackberries and Marsala wine. Egg yolks are whisked over gentle heat until thick and foamy, then folded with crushed berries for a luxurious dessert served chilled in glasses. Light, airy texture with bold berry flavor.
Ingredients
Instructions
- 1
Lightly crush blackberries with some of the sugar in a bowl.
- 2
Spoon a portion of the crushed berry mixture into the bottom of 6 small glasses and set the rest aside.
- 3
Bring water to a gentle simmer in a medium saucepan.
- 4
Combine egg yolks, vanilla seeds, and remaining sugar in a large heatproof bowl.
- 5
Using an electric whisk, beat the mixture until light and airy.
- 6
Splash in the Marsala wine.
- 7
Place the bowl over the simmering water and whisk continuously for 10-12 minutes until thick, foamy, and the whisk leaves a defined trail.
- 8
Drain off some juice from the remaining berries, then ripple them through the mousse.
- 9
Spoon into the glasses over the berry base.
Tips
Whisk over simmering water constantly to avoid scrambling the egg yolks.
The mixture is ready when the whisk leaves a visible trail through it.
Serve immediately or chill until needed.
Good to Know
Cover and refrigerate up to 4 hours.
Prepare through step 6 and chill. Whisk over heat and assemble just before serving.
Serve in chilled glasses at room temperature or slightly chilled.
Common Mistakes
Whisk too slowly over heat to avoid scrambling egg yolks.
Stop whisking too early before mousse reaches thick, foamy texture.
Use egg yolks below food-safe temperature if heating insufficient.
Substitutions
alternative fortified wine