Zabaione with raspberries and figs
- 125 g raspberries
- 2 (à 40 g) fresh figs
- 6 egg yolk (size M)
- 100 g sugar
- 3 EL Lemon juice
- 200 ml Marsala wine
- Mint and Amarettini
-
wooden skewers
20 minutes
light
- 1.
- Read out raspberries. Clean, wash and quarter the figs. Put the fruits on 4 wooden skewers. Put the egg yolk, sugar, lemon juice and marsala in a metal bowl, stir until smooth and beat on a warm water bath (approx. 6 minutes) until the mixture becomes thick. Fill into 4 dessert bowls and serve decorated with a fruit skewer, mint and amarettini each
1 person approx:
- 260 kcal
- 1090 kJ
- 6 g protein
- 13 g fat
- 30 g carbohydrates
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