Broiled Fresh Berries with Zabaglione

Recipe By: Calphalon Team  -  Originally Published: 10/21/2011

Print

Here's a refreshing dish for spring and summer, when fresh berries are rich, ripe and plentiful. Our Zabaglione sauce is made with white wine or champagne, to pair beautifully with the fruit. It is the whisking and constant stirring of the sauce that adds the lightness and creates just the right consistency. Then pour the sauce over the berries and place under the broiler until golden brown. Simple, decadent and absolutely divine.

  • Servings: Serves 2
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 30 Minutes
  • Level: Beginner
  • Course: Dessert

Ingredients

1 cup fresh assorted berries – strawberries, raspberries and blueberries, hulled, rinsed and dried

2 egg yolks
3 Tbsp. granulated sugar
2 Tbsp. white wine or Champagne

Directions

Set oven to broil.

Zabaglione Sauce
Place the eggs, sugar and white wine or Champagne in a medium size bowl and whisk them together. Place the bowl over a 2-1/2 qt. sauce pan that has 1 quart of water heated to just under a boil. Stir slowly and constantly until the sauce becomes thick and creamy.

Note: If the sauce begins to develop a small clot, remove from the heat to allow to cool for a few minutes and whisk more vigorously.

Place the berries in a Calphalon Tapas pan. Pour the Zabaglione sauce over the berries and place in the oven, under the broiler. When areas of the sauce turn a rich golden brown, remove from the oven and serve.

Recipe was created especially for the Calphalon Tapas Pan and Sauce Pans.