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The dessert, Mediterranean

Zabaglione with fresh fruit

Zabaglione with fresh fruit is an Italian dessert for 6, a marsala egg yolk mousse broiled over strawberries, raspberries, and blueberries. It takes 30 minutes of active work, all of it right at serving time, for a moderate difficulty and a cost of €2.20 per person. Success depends on whisking constantly over barely simmering water.

For a finish that impresses, I'm broiling you an airy marsala mousse over fresh fruit.

Zabaglione with fresh fruit
For
6 people
Work
30 min
Total time
40 min
Prep
Finished at the last minute
Difficulty
Medium
Cost per person
€2.20
Calories per person
250 kcalcalculated by Kiloach, your weight coach

Zabaglione with fresh fruit plays on a simple contrast, the warm airy marsala mousse against cold tart berries. Under the broiler, the top turns golden and forms a thin crust that cracks under the spoon, while the inside stays silky. It is a dessert with real texture, not too sweet and not heavy after a full meal.

This is the kind of dessert to save for a dinner party in spring or summer, when berries are at their best and you want to end the meal with something a little dramatic in front of your guests. Mon Chou suggests it after a fairly simple starter and main, so everyone still has room and you still have energy for the last ten minutes.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps
  3. Before the guests arrive 1 step
  4. When it's time to serve 2 steps, 10 min

In the morning, wash the fruit and divide it among the dishes, then keep them chilled. Just before your guests arrive, set up the bain marie and preheat the broiler so everything is ready to go. At serving time, whisk the mousse for eight minutes, pour it over the fruit, broil for two minutes, and bring the dishes straight to the table.

The ingredients

6 people

Dairy

  • egg yolks 6

Pantry

  • granulated sugaroften in the pantry 90 g
  • marsala wine 12 cl

Fruits and vegetables

  • strawberries 300 g
  • raspberries 250 g
  • blueberries 150 g

Allergens Eggs

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Wash and gently dry the fruit, cut the strawberries in half or in quarters.

    Rinse the fruit quickly under a thin stream of water and pat it dry, it should not stay damp.

  2. Divide the fruit among six small heatproof dishes and keep them chilled.

    Use shallow dishes, the mousse broils faster and the fruit underneath stays cold.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Set a large bowl over a pot of barely simmering water and preheat the oven broiler to its highest setting.

    The bottom of the bowl should never touch the water, or the yolks will scramble.

When it's time to serveThe final touches, right in front of your guests.

  1. Whisk the yolks, sugar, and marsala in the bowl until you get a thick, warm mousse that forms a ribbon. 8 min

    Count on about eight minutes, at the right moment the whisk leaves a clear trail that holds.

  2. Pour the mousse over the fruit and slide the dishes under the broiler until the top turns golden. 2 min

    Stay right at the oven, it only takes a few seconds to go from golden to burnt.

Our tips to get it right

  • Pick a stainless steel bowl rather than glass, it heats faster and carries the gentle heat of the bain marie into the mixture more evenly.
  • Keep your eyes on the broiler the whole time, the gap between golden and burnt happens in seconds with such a thin mousse.
  • If the mousse settles a bit while you wait, whisk it off the heat for a few more seconds before pouring it over the fruit.

The variations

  • Swap the marsala for sweet white wine or port if you don't have any on hand, the result stays close.
  • For an alcohol free version, use white grape juice reduced slightly with a touch of lemon juice.
  • For kids, serve the fruit with plain whipped cream instead of the marsala mousse, and keep the zabaglione for the adults.

What to serve it with

  • A strong coffee after dessert
  • Almond tuile cookies on the side
  • A small glass of chilled marsala

Storage

This dessert is meant to be eaten right out of the oven, the mousse settles and loses its look if it waits. It cannot be made ahead or frozen, only the cut fruit can be kept chilled in a sealed container for half a day.

Questions about this recipe

Can you use whole eggs instead of just the yolks?

No, only the yolks give this rich, airy texture. The whites would make the mixture runnier and less stable under the broiler.

How do you know when the mousse is ready to pour?

It should have thickened enough to form a ribbon that holds its shape for a few seconds when you lift the whisk. If it runs off immediately, keep whisking a bit longer.

Can you use other fruit instead of the ones in the recipe?

Yes, any slightly tart fruit works well, like blackberries, apricots, or peach wedges. Avoid very juicy fruit, since it can make the bottom of the dish soggy.

Do you need a broiler or a kitchen torch?

The oven broiler is enough and browns the whole surface at once. A kitchen torch also works if you prefer to control the color dish by dish.

Can a broiled zabaglione with fresh fruit be made ahead?

Partly, the finish happens at the last moment. The recipe needs 30 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a broiled zabaglione with fresh fruit?

Allow 40 min in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "medium".

How many calories are in a broiled zabaglione with fresh fruit?

About 250 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a broiled zabaglione with fresh fruit cost?

About €2.20 per person, that's €13.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs. Remember to ask your guests about their allergies before putting your menu together.

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