Summer Fruit Compote With Zabaglione

1. 1

   To make the compote, combine strawberries, blueberries, wine and sugar. Heat gently for 5 mins, until sugar dissolves. Add the raspberries then let cool slightly.

2. 2

   Meanwhile, to make the zabaglione, whisk together egg yolks and sugar in a large heatproof bowl. Gradually whisk in Marsala. Place over a double boiler and whisk continuously until thickened and creamy and forms soft peaks, around 10 mins.

3. 3

   Spoon warm fruit compote into serving glasses. Serve immediately with zabaglione.

* Per serving · 4 servings · Values may vary.

No additional tips available.