Blackberry Balsamic Zabaglione


Blackberry Balsamic Zabaglione

Jennifer Bajsel
A rich custard dessert!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine Italian
Servings 2 people


  • double boiler
  • metal mixing bowl
  • whisk


  • 5 each Egg yolks, organic pasture raised Whisked
  • 2 oz White Sugar
  • 3 oz Blackberry Brandy
  • 1 each Fresh Blackberries 1/2 muddled, 1/2 whole
  • 1 bunch Fresh Basil Chiffonade
  • 1/4 cup Balsamic Vinegar reduce to glaze if you prefer


  • Separate eggs, keeping the yolks in a small metal mixing bowl.
  • Using a sauce pot (that the bowl will sit over), warm water to a simmer.
  • Muddle half of the package ofblackberries, set aside.
  • Whisk sugar into eggs.
  • Place the mixing bowl with eggs mixtureover the simmering water, do not submerge bowl into water, it should just sitabove the water line.
  • Continue to whisk until a thick custard forms.
  • Stir in the blackberry brandy and whiskuntil mixture thickens again.
  • Remove from heat and fold in the muddled blackberries.
  • Serve in a custard glass, chiffonade the basil and sprinkle on top, drizzle with balsamic.

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