Zabaglione with Blackberries

Fork Zabaglione with Blackberries

Cooking time: 25

Preparation: 25 minutes

Cooking: 25 minutes

Serves: 6


This is light and refreshing – the perfect Summer dessert.


  • 400g blackberries
  • 140g golden caster sugar
  • 6 Bird Bros egg yolks (freeze whites for future use – see below)
  • 1 vanilla pod
  • 3 tbsp marsala or sweet wine


  1. In a bowl, mix the berries with 25g of the sugar.

  2. Add a spoonful of fruit to the bottom of 6 small glasses, then set the rest aside.

  3. Half fill a medium-size saucepan with water and bring to a gentle simmer.

  4. Place the egg yolks into a large heatproof bowl.

  5. Halve and scrape the seeds from the vanilla pod into the egg yolks and add the remaining sugar.

  6. Using an electric whisk, beat until light and airy.

  7. Splash in the Marsala, place the bowl over the pan of simmering water, then whisk for 10-12 mins until the egg yolks are thick and foamy and the whisk leaves a defined trail.

  8. Drain off some of the juice from the remaining berries, then ripple through the mousse and spoon into the glasses.

  9. Left over egg whites can be frozen in an ice cube tray and then transferred to either a freezer bag or container. Look out for a recipe using egg whites next week.

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