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Lemon Zabaglione with Blueberries

July 15, 2010


I am one of those people you know that prefers dessert at any time of day and any kind of dessert.  But I must say when I first encountered Zabaglione I knew I was having a bit of heaven.  I had flown into Milan for a special dinner celebrating a business “big deal” between a shoe manufacturer and a well-known department store.  Milan is the capital of shopping but I think eating comes in second.  We all enjoyed a fabulous dinner but I don’t remember what I had except for the dessert.  That night I ordered Zabaglione it was the simple, plain version.  It was not simple at all in taste.  Since that evening I have made numerous combinations of the original and not one of them was a disappointment.

 Lemon Zabaglione with Fresh Blueberries


  • 6 Egg Yolks
  • 1/2 C. Light Brown Sugar
  • 1 T. Lemon Juice
  • 1 t. Lemon Zest
  • 1/2 C. Marsala (optional, if you do not use the dessert will be markedly different, but very delicious)
  • 1 C. Water (as needed)
  • 4 C. Blueberries (may substitute blackberries, raspberries, strawberries or boysenberries or a combination)
  • Powdered Sugar (optional for dusting)
  • Fresh Mint Leaves (optional for garnish)


  1. Combine yolks and sugar in a mixing bowl and whisk until the color turns slightly pale.
  2. Set a pot of water over medium heat and place the mixing bowl over the pot of hot water to create a double-boiler
  3. Continue to whisk over he medium-low heat until the mixture begins to thicken, then add the lemon juice and zest
  4. Continue to cook for 1-2 minutes until it thickens up again and then add the Marsala
  5. Continue to cook while whisking until the mixture has thickened but is light and creamy, about 7-8 minutes, thinning with water as needed to achieve a soup-like texture
  6. Serve in a bowl over fresh berries, garnish top with a few more berries


(Serves 6-8)

Adapted from Food Network Kitchens, Tyler Florence

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