Mascarpone Zabaglione with Fresh Blueberries and Almond Cakes

Mascarpone Zabaglione with Fresh Blueberries and Almond Cakes

Posted on 14. Aug, 2007 by singleguychef in Dessert, Recipes

This recipe is really for K. She emailed me the other day and asked for suggestions on what to do with 7 lbs. of blueberries. I love getting these questions! My brother was in a cook off a few weeks ago and the ingredient was mushrooms. He asked me for a dessert dish… I said, a tart with ground mushrooms crust, mascarpone creme, with fresh strawberries and a reduced balsamic syrup. He didn’t make it. I think that’s why he lost the cook off. ;-)
Let’s get back to K. This recipe doesn’t take care of 7 lbs. of berries. It’s a start and I’ve got a blueberry almond tart recipe in the works.

This is a really rich dessert. Zabaglione is a custard that’s usually spiked with Marsala wine. I like to use Port and sometimes a sweet Moscato.

Serves: 4-6

Ingredients

For the Mascarpone
1 lb. of Mascarpone cream at room temperature
1/4 cup of powdered sugar
1 1/2 cup of heavy whipping cream
1 1/2 tsp. of vanilla extract

For the Zabaglione
4 egg yolks
4 TBs. or to taste- sometimes, if the mood strikes, I’ll add up to 1/2 cup of sugar. =P
3 TBs. of port

1 pint of blue berries and some cookies for garnish

Preparation

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For the Zabaglione
1. Beat the egg yolks until they’re light and fluffy. I’d use a double boiler if I had one but a heatproof glass bowl, over a pan with simmering water does the trick.
2. Whisk in the sugar.
3. Add the port wine.
4. Whisk over simmering heat until cream begins to thicken. When you start seeing little bubbles forming, it’s good to go. Be careful not to boil.
5. Let it stand to cool a bit.

For the Mascarpone cream
1. In a mixer, whisk the cream, vanilla extract and powdered sugar until it’s smooth and thickened.
2. Smash out the mascarpone cream into a bowl and fold in the whipped cream.
3. Stream in the warm Zabaglione and mix until smooth.

Spoon some of the Mascarpone Zabaglione into a glass, top with blueberries and serve with some almond cookies. I hope you enjoy it, K!

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7 Responses to “Mascarpone Zabaglione with Fresh Blueberries and Almond Cakes”

  1. Tammy

    15. Aug, 2007

    The picture says it all. Looks scrumptious!

  2. Chris P.

    15. Aug, 2007

    Looks wonderful… but I think you’ve left off the port from your zabaglione ingredients listing - about how much are you using?

  3. K

    15. Aug, 2007

    Goodness thanks!!! I’ll try this out when I return from my vacation in a week (the berries have been frozen). You fooled me; I thought it was ice cream! I know the alcohol is pretty much a must in Zabagliogne, but would it be possible to use an extract? Or, how much port is whisked in (it doesn’t say above)? A person who will most likely enjoy this concoction doesn’t consume alcohol. Otherwise I’ll have to use, perhaps, almond extract and a little liquid to replace the wine?

    I’ve got another trick up my sleeve today. Not for blueberries though. You’ll have to stop by the site inbetween Kung Fu training and ab ripping. :)

  4. K

    15. Aug, 2007

    er… wait, NOW I see how much port is needed. *blink* I’m off to get a little coffee. :)

  5. singleguychef

    15. Aug, 2007

    @ Tammy - Thanks! It’s a crazy rich dessert. I “managed” to put away 1 big glass last night.

    @ Chris P - I’ve updated the blog entry to include the port. You and K caught the omission. Thanks =) 3 TBs. of port, or more =P

    @ K - I did stop by your site and saw the new look. I like. What trickery are you up to, you nefarious creature?

  6. ryan

    21. Aug, 2007

    Lookin good dadio, I’ll have to revamp my viewage.

  7. Vicki

    31. May, 2009

    I made this tonight and it was fabulous! I paired it with a brownie/cookie combo bar and caramel sauce (I had a friend request a cheesecake that also had chocolate chip cookies and brownies involved). Since it was going with chocolate, I decided to use whiskey instead of Port and it was fabulous!

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