Zabaglione with raspberries and meringues

Zabaglione is a delightfully decadent egg custard dessert that will bring any Italian straight back to their childhood. Have you ever had zabaglione? If not, then now's the time to make it! The desserts are delicious and some of these are also very easy to prepare such as, for example, zabaglione with raspberries and meringues. A real delicacy in which to sink the spoon. The lightened zabaglione with fresh fruit is a simple spoon dessert to prepare, but strictly for adults, since the zabaglione is prepared with Vin Santo or Marsala. Delicious!

Ingredients

For 4 people:

4 Eggs

250 gr of raspberries

16 meringues

2 small glasses of Vin Santo or Marsala

4 tablespoons sugar

1 lemon

Preparation

This excellent dessert is divided into three different preparations:

The eggnog

raspberries in syrup

meringues

How to prepare meringues

As for raspberries in syrup, the preparation is quite simple. Take the raspberries and wash them well under running water. Then keep a part (about 1 third), while the rest of the raspberries (about 2/3) you will add them in a saucepan. Add 4 tablespoons of sugar and the juice of 1 lemon. Also add half a glass of water. Begin to heat over flame. First the sugar will melt, then you will see the raspberries cook slightly, creating a red and fragrant syrup. Continue cooking to shrink the liquids. If it were to make too much foam, then the temperature is too high. Never risk caramelizing sugar, raspberries should only be in syrup (so do not let it dry too much). Stir often. Once you have reached the right consistency, turn off the heat and then add to the syrup the part of raspberries that you had set aside. Turn gently so as to wet the raspberries in the syrup.

Now let's move on to the preparation of eggnog. How to prepare Zabaglione

Break the eggs, keeping only the yolks that you are going to put in a bubble or other suitable container. Add the sugar and start beating the egg yolks until it incorporates completely. Then once you have a frothy mixture, gradually add the Vin Santo or Marsala, continuing to beat the eggs to make it incorporate. Continue to beat trying to emulsify everything well creating a nice frothy mixture. Take the bubble and immerse it in a pot of boiling water, so as to cook the eggnog in a bain-marie. Continue stirring the eggnog while it heats up. At some point you will see the eggnog change in consistency. Turn off and let cool. At this point you should have all the components for this dessert. Then prepare the cups, and distribute to your taste the zabaglione with raspberries and meringues inside them.