Name: Zabaglione (or Sabayon) with Berries
Cook time: 7 min
Total time: 7 min
Yield: 6
Ingredients: 6 egg yolks; 2/3 cup marsala wine (sweet or dry), dry sherry, or whatever you've got on hand - see post for other substitutes!; 1/4 cup raw sugar (you can also use white sugar); 6 cups of fresh berries (or whatever fruit you like!)

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Zabaglione is a quick, 3-ingredient Italian custard-y dessert that's absolutely incredible served over fresh summer fruit! Gluten-free, dairy-free, 21 Day Fix approved and includes Weight Watchers points!

Hey there, party people! With T minus 10 days until Mother's Day, I wanted to bring you something sweet and fun and easy that would be an absolutely perfect addition to a brunch for mama. Oh, and did I mention pretty? I mean, look how pretty she is! ⇑⇑⇑

And this zabaglione is delish over fruit like this, but it's also amazing with any and all of your breakfast faves like crepes, pancakes, waffles or French toast, so go nuts!

Let me also add that it's super fast to make, too! I actually timed myself the last time that I made it and it took 7 minutes. 7 MINUTES!!

Plus, it's easy to keep all of the ingredients on hand, so it's the perfect last-minute dessert or fancy breakfast. I mean, you just can't beat it.

Though you may still be wondering...

What exactly is zabaglione?

Zabaglione is a 3-ingredient (egg yolks, sugar, wine) Italian custard-y dessert that's traditionally made with Marsala wine (not cooking Marsala!), but it can be made with any sweet wine you've got on hand.

You may actually be familiar with zabaglione without even realizing it because zabaglione made with rum or coffee liqueur is an integral part of tiramisu!

What does zabaglione taste like?

The main flavor will come from whatever wine you use, but zabaglione is really all about the texture. It's somehow sweet, rich and creamy, but also light and fluffy. It's a bit of a riddle wrapped in an enigma. But, ya know, like a really tasty enigma.

How do you pronounce zabaglione?

Here's a short youtube video pronouncing zabaglione correctly for you curious minds 🙂

What kind of wine is best in zabaglione?

Marsala is traditional (sweet or dry will both work well), and I've made it with dry sherry with equally incredible results, but I've also heard of people making it with madeira, port, sparkling wine, liqueurs, and even coffee - the options here are pretty literally endless, so get creative!

Can you make zabaglione without alcohol?

Yes, you can actually just make it exactly the same way, leaving out the wine. It will make less though, so you'll want to measure out how much it ends up making to determine what your serving size should be (by dividing that amount by 6 - but this is only for 21 Day Fixers and WW followers).

Another option is to swap in a non-alcoholic wine - I've heard good things about Frē and they carry it in my regular ol' small-town Ohio grocery store, so it may not be too tough to find.

Also - if you like the flavor of the wine but want this to taste a little less "boozy", you can cut back the amount that you use. I've tested this recipe with ½ cup of marsala (instead of ⅔ cup) and I think that's a good amount for that situation.

Is zabaglione healthy?

Well, this is still a dessert, guys, BUT, it is gluten-free, dairy-free, 21 Day Fix approved and includes a link for Weight Watchers personal points in the recipe card. Oh, and it's only around 150 calories (and that includes a cup of berries)!

Can this 21 Day Fix zabaglione be made ahead?

Yep! I actually love making it ahead - not only can I get it done and out of the way, but I think it gets even lighter and airier as it refrigerates!

How long will it keep?

I would say 4-5 days.

Can it be frozen?

I won't lie, I had every intention of testing this myself, but then it disappeared into one or more of my family members' bellies before I had the chance.

I may or may not have also been involved.

Anyway, after a few minutes of quick ~~googling~~ research, I found what I suspected, which is basically that you can if you must, but you should expect textural changes and it just won't be quite the same, so I'd try to avoid freezing it, personally.

How to make Italian Zabaglione with Berries:

So easy!! First, fill a medium pot a few inches high with water and bring it to a simmer.

Next, in a heat-proof bowl, whisk together the eggs and sugar, then whisk in the wine. Put that bowl on top of the pot of simmering water and continue whisking until the zabaglione is nice and thick and it has fully come together with no liquid-y part left at the bottom of the bowl.

It'll look like this ⇓

If you guys give this easy zabaglione recipe a try, please let me know what you think!! You can leave a comment below or tag me on Insta @thefoodieandthefix. Or if you’re in my private Facebook group, I’d love to see a photo of your creation in there! I hope you enjoy ♥

Don’t forget to save this Zabaglione recipe to Pinterest! ⇓

📖 Recipe

Zabaglione (or Sabayon) with Berries

Yield: 6 Servings

Cook Time: 7 minutes

Total Time: 7 minutes

Zabaglione is a simple, but special, 3 ingredient make-ahead dessert that's delicious by itself, over crepes or waffles, or in this case, fresh fruit!

Ingredients

6 egg yolks
⅔ cup marsala wine (sweet or dry), dry sherry, or whatever you've got on hand - see post for other substitutes!
¼ cup raw sugar (you can also use white sugar)
6 cups of fresh berries (or whatever fruit you like!)

Instructions

Fill a medium-sized pot about ⅓ of the way with water, cover and bring to a gentle boil.

In a large heatproof bowl (glass works great!), whisk together the sugar and egg yolks. Whisk in the wine. Uncover the pot of boiling water and place the bowl with the egg mixture on top of it, making sure that the boiling water doesn't touch the bottom of the bowl. Whisk the mixture vigorously and continuously in a figure-8 pattern* (not whisking continuously could cook your eggs and you definitely don't want that).

You'll know that the zabaglione is ready when it is no longer frothy, but thick and creamy and the mixture has come together completely (meaning there shouldn't be a liquid-y part at the bottom of the bowl). This takes about 7 minutes. Remove from heat.

You can serve this immediately or refrigerate it for later. If I'm not going to serve it immediately, I'll usually whisk it for another minute or two while it cools before putting it in a container in the fridge.

To serve, just spoon it over your fresh fruit and enjoy!

Notes

*Whisking in a figure-8 helps to incorporate extra air into your dessert (which we want) and helps to keep your arm from falling off 🙂

**The actual amount that this will make can vary depending on how much air gets incorporated, I usually get around 2 cups, but I've gotten up to 3, so you may want to measure it and divide that by 6 to get the serving size, but that's up to you!

21 Day Fix Container Counts per Serving: 1 Purple, ½ Red, ⅙ Yellow Drink swap (I don't usually count this small amount, but that's up to you!), and 2 sweetener teaspoons

Weight Watchers Personal Points: Zabaglione

Zabaglione with Berries | Italian Custard Dessert