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
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 ingredients into the glass bowl and whisk until thickened, about 15 minutes. Let cool to room temperature before using.
1 cup each of blueberries, blackberries and raspberries.
1/4 cup of sugar
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!