orange blueberry zabaglione

There are many variations of zabaglione – the boozy Italian custard. For this version I opted for an orange liqueur over the standard, more traditional marsala. Orange Blueberry Zabaglione is quite simple & decidedly quick to make: orange segments & fresh blueberries are doused in orange liqueur & served with a thick, orange liqueur custard. To add some texture & crunch you could make these crackers. Or buy some crispy cookies such as sugar cookies or langes de chats, something like this.

Zabaglione can be served simply over any fresh berries. But macerating the berries first with some chopped orange (I used cara cara oranges – hence the burnished hue), a vanilla bean & a generous glug of orange liqueur such as Cointreau or Grand Marnier – even triple sec, let’s not be snobbish about this – & now you’ve got a beautiful light dessert with layers of flavor.

Often we think we have to make elaborate food when entertaining but more often than not, it’s the simple dishes that are ultimately the best – for both the harried host & the lucky guests. Orange blueberry zabaglione is certainly one of those delightfully simple recipes. Cheers, Lovoni

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orange blueberry zabaglione

The blueberries & oranges are best if made a day ahead of serving & have spooned into serving dishes before making the zabaglione. Make the zabaglione just before serving – that takes about 12 to 15 minutes.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Dessert

Cuisine: Italian

Servings: 5

Author: Lovoni

Ingredients

• 1/2 cup granulated sugar (white sugar)
• 1/4 cup water
• 1 vanilla bean, split lengthways
• 4 cups blueberries
• 3 to 4 oranges, peeled & segmented
• 1/4 cup orange-flavored liqueur such as Cointreau, triple sec or Grand Marnier

ZABAGLIONE

• 4 egg yolks
• 1/3 cup granulated sugar
• 3 tablespoons orange liqueur such as Cointreau, triple sec or Grand Marnier

Instructions

• Stir sugar & water together in small saucepan over medium heat until sugar is dissolved. Scrape seeds from vanilla bean into pan, add bean too. Boil gently, without stirring, for about 3 minutes until thickened slightly. Remove from heat & pour into medium bowl.
• Add blueberries & orange & stir to coat. Cover & refrigerate for 6 hours or overnight if time permits; remove vanilla bean just before serving.

To make the zabaglione:

• combine the yolks and sugar in a medium, heatproof bowl. Using an electric, beat for 3 to 4 minutes or until the mixture is thick, pale & doubled in volume. Place the bowl over a small saucepan of simmering water, ensuring that the bottom of the bowl is not sitting in the water. Whisk the mixture, adding 2 teaspoons of the liqueur at a time until all the liqueur is added & the mixture is thick, grown in volume & leaves a trail when the whisk is dragged through it. Serve immediately.
• To serve, give the blueberry mixture a good stir & spoon spoon into individual serving glasses or dishes along with some of the juice. Drizzle with the zabaglione & serve immediately. Serves 4 to 6.

Another easy, berry dessert – Lemon Curd Cream Pastries with berries.