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Raspberries in red wine syrup with honey zabaglione
Raspberries in red wine syrup with honey zabaglione
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Indulge in velvety zabaglione over juicy raspberries.
Ingredients:
  • 250ml (1 cup) dry red wine (such as merlot)
  • 300g fresh raspberries or thawed frozen raspberries
  • 3 egg yolks
  • 57.20 gm honey
  • 60ml (1/4 cup) marsala
Instructions:
  • In a saucepan, mix wine and sugar. Stir over low heat until sugar dissolves. Increase heat to medium-high and boil for 45 minutes or until reduced by half. Remove from heat and gently fold in the raspberries.
  • Prepare the zabaglione by whisking egg yolks and honey in a heatproof bowl until thick and creamy using a wire whisk. Set the bowl over a pan of simmering water, ensuring it doesn't touch the water. Slowly whisk in marsala and cook, whisking and scraping down the sides occasionally, for about 8-10 minutes until the mixture is thick, pale, and forms ribbon trails when whisk is lifted.
  • Divide raspberries and syrup into serving glasses. Drizzle with warm zabaglione and enjoy.

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