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Zabaglione Cream Parfaits


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Zabaglione Cream Parfaits 0 Picture


  • Zabaglione Cream:
  • 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
  • 3 egg yolks
  • 1/4 cup granulated sugar
  • 3 Tbl. sweet marsala wine
  • 1/2 cup chilled whipped cream



Step 1

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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