Zabaglione with figs, raspberries, and biscotti
Serves
4
Chef, Randy Feltis shows us how to add tasty raspberries to a delightful zabaglione for tonight's dessert!
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Ingredients
4
egg yolks
4 teaspoons
sugar
4 tablespoons
marsala
4 drops
lemon
4
sliced figs
20
raspberries
3
smashed biscotti
1
chocolate bar, smashed
Instructions
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1. Whisk egg yolks, sugar and marsala in stainless steel bowl over a water bath until thick and frothy. Finish with lemon juice.
2. In a pasta bowl lay down figs and raspberries, pour in Zabaglione and top with chocolate and smashed biscotti. Serve warm