• 2 Packages (6 ounces or about 1 1/3 cup each) Driscoll's Raspberries
  • 2 Packages (6 ounces or 1 1/3 cup each) Driscoll's Blackberries
  • 2 Packages (6 ounces or 1 1/4 cup each) Driscoll's Blueberries
  • 3 Cups Driscoll's Strawberries
  • 1/3 Cup sugar
  • 1/2 Cup dry Marsala wine
  • 4 large egg yolks
  1. Divide berries evenly between four 8-ounce dessert dishes or stemmed glasses.
  2. Fill the bottom of a double boiler (or a saucepan with a metal bowl fitted snuggly on top) with 1 to 2 inches water or just below bowl. Bring water to a simmer.
  3. Beat egg yolks and sugar in top of double boiler or bowl with an electric mixer or wire whisk until fluffy and light in color, about 5 minutes. Maintain water at a low simmer while beating. Add Marsala 1 tablespoon at a time, continuously beating until mixture forms very soft peaks, about 8 minutes. Pour zabaglione over berries and serve immediately.
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Calories 238
Total Fat 4.79 g
Saturated Fat 1.64 g
Cholesterol 209.78 mg
Sodium 192 mg
Total Carbohydrates 37.47 g
Dietary Fiber 2.04 g
Protein 3.39 g