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.
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
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!