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Zabaglione-Topped Cranberries and Pears

  • Prep 20 min
  • Total 25 min
  • Servings 4
  • Save
    55
  • Pinterest
    4
  • Print
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With just six ingredients and 20 minutes' prep time, this classic Italian dessert features creamy custard and autumnal fruits. MORE + LESS -

Arlene Cummings
January 15, 2012

Ingredients

4
Land O’Lakes® cage-free all-natural eggs
6
tablespoons sugar
1
teaspoon vanilla
1/2
cup sweet Marsala wine
1
cup frozen (thawed) cranberries
2
pears, coarsely chopped

Steps

Hide Images
  • 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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