Zabaglione-Topped Cranberries and Pears

zabaglione-topped cranberries and pears Dessert Italian
Zabaglione-Topped Cranberries and Pears
  • Prep 20 min
  • Total 25 min
  • Servings 4

With just six ingredients and 20 minutes' prep time, this classic Italian dessert features creamy custard and autumnal fruits. MORE+ LESS-

Arlene Cummings
Updated January 15, 2012


Land O’Lakes® cage-free all-natural eggs
tablespoons sugar
teaspoon vanilla
cup sweet Marsala wine
cup frozen (thawed) cranberries
pears, coarsely chopped


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  • 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.

Expert Tips

  • 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

No nutrition information available for this recipe
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