Blackberry Bottom Zabaglione with Sweet Sicilian Marsala

We love this dessert in Autumn. It’s so easy to prepare and it never fails to impress company. The blackberries are packed with flavor and taste luscious, while the warm Zabaglione is comforting and soulful. The crunchy topping of hazelnuts and the sweet and syrupy balsamic glaze take it over the top in terms of presentation. This is a real crowd pleaser, while at the same time being simple enough to prepare for two on weeknights.

K&L: We like to serve this dessert in our festive Bormioli Rocco Ypsilon dessert bowls.

The Blackberry Bottom

3 cups organic blackberries, washed and drained
2 tsp organic light brown sugar
A pinch of Kosher salt

Place all the ingredients in a small saucepan and bring to a boil, turn down and then gently simmer for a few minutes, occasionally stirring until the sugar has melted while still leaving the blackberries intact. Place the warm berries in the bottom of an individual serving dish.

Zabaglione with Sweet Sicilian Marsala

6 organic egg yolks
½ cup organic light brown sugar
¾ cup sweet Marsala

Place all the ingredients in a large stainless steel bowl and set aside. Fill a medium-sized pot halfway with water, bring it to a simmer, and then reduce the heat to low. Set the custard mixture over the water without allowing the bowl to touch the water. Whisk the custard mixture over gentle heat with a hand-held electric mixer until it thickens to a custard texture (approximately 10 minutes). Spoon the Zabaglione over the berry mixture.

K&L: We like to use Florio Sweet Marsala from Sicily.

Sweet and Syrupy Balsamic Glaze

This rich and thick glaze is an excellent surprise of a garnish for the Zabaglione. Just be certain to use a good quality every day balsamic vinegar (e.g., Trader Joe’s).

⅓ cup balsamic vinegar
1 tb light brown sugar
1 tb ruby port

Place all the ingredients in a shallow pan and cook over very low heat until reduced by at least half, stirring occasionally. The heat must be left on low so the glaze doesn’t scorch.

K&L: We use Fonseca Ruby Port for this recipe (seriously, why waste the good stuff?!?).


Garnish the blackberry bottom Zabaglione with toasted and crushed hazelnuts, a sprig of fresh mint and then drizzle some sweet and syrupy balsamic glaze on top.

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