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Lemony Berry Zabaglione





Yields
Serves 6 (serving size: 1/2 cup)



Total Time
15 mins

"I adapted this recipe from my grandmother's traditional zabaglione," says reader Pat Kuta, who lightened the dessert by swapping in egg whites for the usual whipped cream.

su-Lemony Berry Zabaglione




Photo: Annabelle Breakey; Styling: Randy Mon
 3 large eggs*, separated
 1/2 cup sugar
 1/4 cup dry sherry
  Zest and juice of 1 lemon
 1/2 teaspoon distilled white vinegar
 2 cups blackberries
Step 1
1

Put egg yolks, sugar, sherry, zest, and juice in a medium metal bowl; set over a pot of simmering water (water shouldn't touch bowl). Whisk mixture constantly until fluffy, lighter in color, and very warm, 3 to 5 minutes. Remove from heat; nestle into a bowl filled with ice water.

Step 2
2

Whip egg whites with a mixer, adding vinegar when they start to look foamy, about 30 seconds. Continue to whip until soft peaks form. Fold cool yolk mixture into whites until no streaks remain. Serve with berries.

Step 3
3

*Instead of raw eggs, you can use pasteurized eggs, available at well-stocked grocery stores.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories139
% Daily Value *
Total Fat 2.6g4%

Saturated Fat 0.8g4%
Cholesterol 93mg31%
Sodium 37mg2%
Total Carbohydrate 23g9%

Dietary Fiber 2.6g10%
Protein 3.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.