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Berries with Zabaglione

Rated : 
 by 4 people
Makes: 4 servings Prep 15 mins Chill 2 hrs to 24 hrs View Nutrition Facts


  • 2 tablespoons  sugar
  • 2 teaspoons  cornstarch
  • 3/4 cup  skim milk
  • 1 beaten egg
  • 1/4 cup  light dairy sour cream
  • 2 tablespoons  sweet or dry marsala
  • 2 cups  fresh berries (such as raspberries, blackberries, blueberries, or halved strawberries)
  • Ground cinnamon or ground nutmeg


1. For custard, in a heavy medium saucepan combine sugar and cornstarch. Stir in milk. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about half of the hot mixture into the beaten egg. Return all of the egg mixture to the saucepan. Cook until nearly bubbly, but do not boil. Immediately pour custard into a bowl; stir in sour cream and marsala. Cover the surface with plastic wrap. Chill the custard for 2 to 24 hours.

2. To serve, divide the berries evenly among 4 dessert dishes. Spoon custard evenly over the berries. Sprinkle with cinnamon or nutmeg. Serve immediately.

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