Known by different names in different parts of the world, this custard sauce is called zabaglione in Italian. It is a thin custard flavored with a bit of sweet wine, usually Marsala, and is typically served atop fruit. You may, however, serve this sauce over a pastry or any dessert dish you desire. It is traditionally served with biscotti, an Italian cookie. Being half Italian, I had never tried zabaglione, less than gluten free zabaglione. I hope you enjoy it as much as I did.
Raspberry Zabaglione with Gluten Free Biscotti
Zabagilone an Italian dessert - a light wine custard sauce, traditionally served, with homemade gluten free biscotti.
- 2 cups raspberries
- 7 Tablespoons sugar, divided
- 10 large egg yolks
- 2 large egg whites
- 2 Tablespoon marsala wine
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt (or salt)
- 1/3 recipe Gluten Free Biscotti
- Sugar for rim of glasses (optional)
- Add raspberries to a bowl; top with sugar 1 tablespoon sugar; toss to coat; set aside for approximately 10 minutes to allow juices to develop.
- Place egg yolks, egg white, remaining sugar, wine, vanilla and salt in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water (or use a double boiler); cook over medium-high heat, whisking constantly until thick, approximately 10 minutes.
- If desired wet the rims of the glasses; dip into granulated sugar; add 1/2 cup raspberries to 4 glasses bowls; pour custard sauce over the berries; add a gluten free biscotti (Italian cookie) into the custard; and garnish with additional berries.
Substitute raspberries for strawberries or blackberries.
In making 1/3 of the biscotti recipe you'll end up with about 11 biscotti, but they may easily be frozen.
Traditional zabaglione is much lighter than the recipe above. If you would like to make it lighter, fold in some whipped cream into the custard. Increase the wine accordingly, if desired.
You may skip the wine, if desired, though it changes the custard's flavor entirely.
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