Desserts & Baking

Zabaglione with strawberries

By Hannah Lewry
4
Medium
15 minutes
10 minutes

To test if the zabaglione is ready, draw a figure of 8 in the mixture using your whisk. It should hold for a few seconds.
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Ingredients

Method
  • 250 g strawberries, sliced
  • 2 t caster sugar
  • 3 large free-range egg yolks
  • 3 T caster sugar
  • ¼ cup strawberry rosé wine
  • 1 ClemenGold, zested and juiced
  • shortbread, for serving (optional)

Method

Ingredients

1. Soak the strawberries in the caster sugar and a squeeze of lemon juice or spoonful of water.

2. Bring a saucepan of water to a simmer. Place the egg yolks, caster sugar, wine, juice and zest in a large heatproof bowl that will fit over the saucepan. Whisk until combined. Place the bowl over the saucepan and whisk continuously. The water should just be simmering. Continue whisking until thick and airy, about 5–10 minutes.

3. Place the strawberries in serving dishes and spoon over the zabaglione. Serve immediately with shortbread biscuits or as is.

Find more berry recipes here.

Photograph: Sadiqah Assur-Ismail
Food assistant: Claire-Ellen van Rooyen
Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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