Raspberry Zabaglione

A light Italian-inspired dessert featuring whisked egg yolks, wine, and sherry folded with a fresh raspberry puree and Greek yoghurt.

Vegetarian Dessert Fruit Raspberry Low-Fat

Estimated Nutrition

Calories

140.2

kcal / serving

560.8 kcal total

Carbs

13.6g

per serving

54.4 g total

Fat

6.2g

per serving

24.6 g total

Protein

4.6g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Icing Sugar

To taste

tbsp

Caster Sugar

Dairy

piece

Egg Yolks

Large

Greek Yoghurt

Low-fat

Fruits

225

Raspberries

Fresh; reserve 12 for decoration

0.5

piece

Lemon

Juice only

Liquids

Sherry

Medium dry

White Wine

Dry

Method

Reserve 12 raspberries and puree the remaining fruit with a squeeze of lemon juice.

Sieve the puree to remove seeds and sweeten with icing sugar.

Whisk egg yolks, caster sugar, sherry, and wine in a large bowl.

Whisk mixture over simmering water until light and thick, then cool over iced water.

Fold in yoghurt and swirl in the raspberry puree.

Spoon into glasses and garnish with reserved berries.