Berries with Italian Custard – a delicious recipe with blueberries, raspberries, port, sugar, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
199
kcal
Calories
10
g
Fat
15
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1/2 pint blueberries, 1/2 pint raspberries, 1/4 cup port, 1/4 cup plus 1 tablespoon sugar, and more.
Yes, Berries with Italian Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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