Strawberries with Zabaglione

Zabaglione is traditionally served over fresh figs. For a decidedly Canadian twist, this recipes uses fresh strawberries. A spalsh of anise flavour from the Sambuca around another layer of flavour.

Number of servings : 4

Prep time: 30 minutes

Cooking time: 6 minutes

Type of meal : | Desserts | Desserts

Special diet :


2 containers, strawberries, washed, stemmed and halved
30 ml (2 tbsp) Sambuca
Sugar, to taste
3 egg yolks    
30 ml (2 tbsp) sugar
45 ml (3 tbsp) Marsala
125 ml (1/2 cup) 35% cream
4 edible flowers


  1. In a bowl, combine the strawberries and Sambuca. Add sugar to taste. Marinate 30 minutes at room temperature, then spoon the mixture with the liquid into four dessert glasses.
  2. In a heat-resistant bowl, beat the egg yolks, sugar and Marsala for two minutes.
  3. Place the bowl over (not in) a pot of briskly boiling water and whip vigorously for six minutes or until thick and fluffy.
  4. Cool the mixture by placing the bowl in a large container of ice water.
  5. In another bowl, whip the cream. Fold the whipped cream into the egg mixture.
  6. Pour immediately over the strawberries and garnish with flowers.
  7. Serve immediately.

Nutritional information: