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Raspberries Zabaglione

This classic Italian dessert sauce, touched with the sweetness of wine, makes an elegant topping for the worlds finest berries. Prep: 10 min.

  • 4 egg yolks
  • 1/3 cup sugar
  • 1/2 cup Marsala wine
  • 3 cups Driscoll’s raspberries

In top of double-boiler (or small copper bowl over simmering water), beat egg yolks and sugar until fluffy and light in color. Add Marsala wine, 1 Tbs. at a time, and beat until well mixed. Continue beating at medium speed about 8 minutes or until mixture begins to form small mounds.

Pour 1/4 cup to 1/2 cup sauce over raspberries in stemmed glasses. Serve immediately.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 190, fat 5.6g, 29% calories from fat, cholesterol 213mg, protein 3.7g, carbohydrates 28.1g, fiber 6.3g, sugar 26.1g, sodium 10mg, diet points 3.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.7, Bread: 0.0, Lean meat: 0.4, Fat: 1.3, Sugar: 1.0, Very lean meat protein: 0.0