Zabaglione Cream Parfaits

Zabaglione Cream Parfaits
Zabaglione Cream Parfaits

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup prepared lemon curd, divided

  • 3

    cups mixed fresh berries (blueberries, raspberries, blackberries), divided

  • Zabaglione Cream (recipe follows)

  • 3

    gingersnap cookies, crushed

  • Fresh mint leaves, optional

  • Zabaglione Cream:

  • 3

    egg yolks

  • 1/4

    cup granulated sugar

  • 3

    Tbl. sweet marsala wine

  • 1/2

    cup chilled whipped cream

Directions

Spoon 2 Tbl. lemon curd into 6 parfait glasses. Top with berries. Spoon Zabaglione Cream over berries and sprinkle with crushed cookies. Garnish each with a mint leaf, is using, and serve immediately. Zabaglione Cream: Whisk egg yolks and sugar together in top of double boiler over simmer water to blend. Gradually whisk in Marsala. Continue whisking until mixture is tripled in volume, about 3 to 5 minutes. Set top of double boiler over bowl filled with ice and water and whisk zabaglione until cool. Beat heavy cream in medium bowl to soft peaks; fold into zabaglione. Cover and refrigerate until serving time.

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