Frozen Zabaglione With Raspberry Coulis
Description
This elegant frozen zabaglione offers a sophisticated twist on the classic warm Italian dessert. By whipping egg yolks with sweet Marsala wine and sugar, then folding in chilled heavy cream, you create a mousse-like texture that is both light and rich. Freezing the mixture transforms it into a refreshing treat perfect for summer evenings. It is paired here with a vibrant raspberry coulis, which adds a necessary tart contrast to the sweet, boozy custard. This dessert is visually stunning and incredibly refreshing, making it an ideal choice for dinner parties or special celebrations where you want to impress guests without excessive effort. Serve it chilled for the best texture and flavor balance.Ingredients
Directions
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In a double boiler or heatproof bowl set over a pot of simmering water, whisk together the egg yolks, Marsala wine, and caster sugar.
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Cook the mixture, whisking constantly, until it thickens, increases in volume, and forms ribbons when the whisk is lifted (about 15 minutes).
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Remove from heat and let the zabaglione base cool to room temperature, then refrigerate until cold.
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In a separate chilled bowl, whip the heavy cream to soft peaks.
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Gently fold the cold zabaglione mixture into the whipped cream until fully combined and airy.
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Spoon the mixture into a serving dish or individual ramekins and freeze for at least 3 hours or until solid.
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For the coulis, simmer fresh or frozen raspberries with a little sugar and water until broken down, then strain through a sieve to remove seeds.
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Allow the coulis to cool completely before drizzling it over the frozen zabaglione just before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 58.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.1mg1%
- Total Carbohydrate 15.0g5%
- Dietary Fiber 0.0g0%
- Sugars 15.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the cream is very cold before whipping for best volume and stability.
The zabaglione base must be completely cold before folding into the cream to prevent the cream from melting.
If the mixture seems too soft after freezing, ensure you used heavy cream with high fat content.
You can substitute Marsala with another sweet fortified wine like Sherry or Port, though the flavor profile will change.
For the raspberry coulis, you can use frozen raspberries to save time and cost; no need to thaw them first.
Serve immediately after removing from the freezer for the best texture, as it will begin to melt quickly.
