Zabaglione-Topped Cranberries and Pears

Zabaglione-Topped Cranberries and Pears

Zabaglione is a rich, sweet Italian custard commonly served over fruit or cookies. Arlene Cummings of Cooking With Sugar shows how this simple, yet luscious Zabaglione-Topped Cranberries and Pears dessert recipe requires only a few ingredients.

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Total Time






Land O’Lakes® cage-free all-natural eggs
tablespoons sugar
teaspoon vanilla
cup sweet Marsala wine
cup frozen (thawed) cranberries
pears, coarsely chopped
  1. In 2- or 3-quart saucepan, heat 2 to 3 inches water to simmering over medium-high heat. Separate eggs; discard egg whites or refrigerate and save for another use.
  2. In metal or heat-resistant glass bowl slightly larger than saucepan, beat egg yolks, sugar and vanilla with wire whisk about 2 minutes or until foamy.
  3. Set bowl over saucepan containing simmering water (make sure bottom of bowl doesn’t touch water). Continue beating vigorously and constantly 1 to 2 minutes or until mixture starts to thicken. Gradually beat in wine, whisking vigorously 5 to 7 minutes longer (make sure mixture doesn’t boil) or until custard turns pale yellow, doubles in volume and thickens; remove from heat.
  4. Divide fruit evenly among 4 small bowls. Spoon warm custard over fruit and serve.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you prefer, apple juice can be substituted for the wine.
Sweetened whipped cream and crumbled amoretti cookies go well with this dessert too.
For a nice final touch, sprinkle dessert with ground cinnamon or nutmeg.
Other fruits that work well with this dessert are strawberries, blueberries and raspberries.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.