My family and I just returned from a trip of a lifetime to Israel and my inspiration tank has completely been recharged at all levels.
I am truly excited to share some new and delicious dishes with all of you, starting with this simple fresh fruit dessert topped with a creamy Zabaglione sauce, just in time for the berry season in our country. With the Aroma rice cooker, it is always such a pleasure to test double boiler recipes, because it is just so hassle free and easy.
Although Zabaglione is a true Italian sauce, it really is a basic custard elevated with either Marsala wine or some times even with Champagne, making it lighter and adding a crisp taste to the otherwise very sweet sauce.
I was lucky enough to enjoy it at my girlfriend’s house while on my trip, and it really did convince me that great simple food is universal.
4 egg yolks
4 tbsp sugar
4 tbsp sweet Marsala wine
1 cup each of blueberries, blackberries and raspberries.
1/4 cup of sugar
Add 2 cups of water into your rice cooker and place a clear glass bowl on top to make a double boiler. Set to steam for 15 minutes.
Add all Zabaglione ingredients into the glass bowl and whisk until thickened, about 15 minutes. Let cool to room temperature before using.
Mix berries with the sugar in a bowl and let macerate for 30 minutes or so, to draw the fruit juices from the berries. Divide the berries into 4 dessert bowls and top with the Zabaglione.
Although I used berries for my recipe you could just as well use other fruit as well.
Over to You
What’s your favorite pairing with fresh fruit? Share and inspire us!