Berries With Italian Custard
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
44
Spice
54
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Cook's Note: For a nonalcoholic version, substitute the port with 1/4 cup white grape juice mixed with 1/2 teaspoon vanilla extract
2
In a medium bowl, combine the berries with 1 tablespoon port and 1 tablespoon sugar
3
Allow to sit and macerate while you prepare the zabaione
4
Bring a small pot of water to a boil over medium heat
5
In a bowl that will fit over the top of the pot, beat the egg yolks with the remaining 1/4 cup sugar with an electric hand mixer until pale
6
Place the bowl over simmering water and, with the beater running slowly, drizzle in the remaining 3 tablespoons port
7
Continue to beat until the mixture becomes very thick and has doubled in volume, 5 to 10 minutes
8
Remove from the heat
9
Divide half the berries among 4 serving glasses
10
Top each with a generous dollop of zabaione, garnish with the remaining berries and serve immediately