Best 6 Grapefruit Zabaglione With Mixed Berries Recipes

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Grapefruit zabaglione with mixed berries is an elegant and refreshing dessert that is perfect for any occasion. It's easy to make and can be enjoyed by people of all ages. This classic Italian dessert is made with a combination of grapefruit, eggs, sugar, and wine, and is often served with fresh berries. The zabaglione is light and fluffy, with a smooth and creamy texture, while the mixed berries add a tart and juicy sweetness. Whether you're looking for a special treat or a simple dessert to enjoy after dinner, grapefruit zabaglione with mixed berries is sure to please.

Let's cook with our recipes!

ZABAGLIONE WITH MIXED FRESH BERRIES



Zabaglione with Mixed Fresh Berries image

Provided by Food Network

Time 14m

Yield 4 servings

Number Of Ingredients 5

4 large egg yolks
4 tablespoons/60 ml sugar
1/2 cup/125 ml coffee, cooled
1 cup/250 ml fresh blueberries
1 cup/250 ml fresh raspberries

Steps:

  • In a steel bowl add the egg yolks, sugar, and coffee and whisk over a pot of boiling water, the bottom of the bowl not touching the water. Whisk the mixture until well blended and creamy. If the temperature becomes too hot, remove the mixing bowl from the boiling water. You do not want to cook the eggs you just want them to be silky, creamy, and frothy. Divide the berries among 4 glasses or serving bowls and drizzle the zabaglione over the fresh berries.

GRAPEFRUIT ZABAGLIONE WITH MIXED BERRIES



Grapefruit Zabaglione with Mixed Berries image

An Italian custard dessert with a twist... spoon this version on top of mixed berries for breakfast, brunch, or an anytime treat! As posted on my blog: http://just-call-me-t.blogspot.com/2011/03/spring-up-your-breakfast-grapefruit.html

Provided by Theresa Preece @JustCallMeT

Categories     Fruit Breakfast

Number Of Ingredients 8

GRAPEFRUIT ZABAGLIONE (TOPPING)
4 - egg yolks
1/3 cup(s) sugar
1/4 cup(s) fresh grapefruit juice (1/2 grapefruit should work)
1 pinch(es) kosher salt
- grapefruit zest
FRUIT
3 cup(s) mixed fruit: strawberries, blueberries, raspberries, & blackberries

Steps:

  • In a large bowl, toss the berries together. Spoon the berries into 4-6 serving bowls and set aside.
  • Combine egg yolks, sugar, grapefruit juice, & salt in metal bowl. {I used a 2 quart metal mixing bowl} Whisk until color is a pale yellow.
  • Set the bowl on top of a saucepan of simmering water (Do NOT let the bottom of the bowl touch the water!) Using an electric hand mixer, mix 4-5 minutes until the mix has tripled in volume & is very thick and creamy. {you could do it by hand, but its a lot of mixing}
  • Spoon the warm zabaglione over the berries. Top with grapefruit zest. Serve immediately.

HONEY ZABAGLIONE WITH GRAPEFRUIT



Honey Zabaglione with Grapefruit image

Zabaglione, a whipped egg-yolk mixture, is an Italian classic. We added honey and enriched it with whipped cream, then spooned it over grapefruit for an elegant dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 35m

Number Of Ingredients 6

2 red grapefruits
4 large egg yolks
1 1/2 tablespoons good-quality honey
1/4 teaspoon fresh lemon juice
Pinch of coarse salt
1/2 cup heavy cream

Steps:

  • Remove peel and pith from grapefruits with a sharp knife. Working over a large bowl, carve out segments from between membranes, allowing them to drop into bowl. Refrigerate until ready to use.
  • Whisk egg yolks, honey, 1 tablespoon water, the lemon juice, and salt in a heatproof bowl. Set bowl over a pan of simmering water; whisk vigorously until doubled in volume, about 10 minutes.
  • Meanwhile, put cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Remove yolk mixture from heat. Using a rubber spatula, gently fold whipped cream into yolk mixture until combined. Refrigerate zabaglione 15 minutes.
  • Divide the grapefruit sections among serving dishes. Spoon zabaglione over top of grapefruit.

GRAPEFRUIT ZABAGLIONE



Grapefruit Zabaglione image

Make and share this Grapefruit Zabaglione recipe from Food.com.

Provided by swirlycinnacakes

Categories     Dessert

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

3 cups berries, hulled and quartered (strawberries, blueberries, raspberries, and or or blackberries)
4 egg yolks
1/3 cup sugar
1/4 cup fresh grapefruit juice
1 pinch kosher salt
grated grapefruit zest

Steps:

  • In a large bowl, toss together the berries. Spoon the berries into serving dishes and set aside.
  • Meanwhile, combine the egg yolks, sugar, grapefruit juice, and salt in a large metal or glass bowl. Whisk vigorously until combined and the color is a pale yellow. Set the bowl over a saucepan of simmering water. Be very careful not to let the bottom of the bowl touch the simmering water. Using a whisk or an electric hand mixer, vigorously whisk the egg mixture until it has tripled in volume and is very thick and creamy, about 4 to 5 minutes.
  • Spoon the warm zabaglione over the berries. Top with a light sprinkle of grapefruit zest. Serve immediately.

Nutrition Facts : Calories 79.8, Fat 2.7, SaturatedFat 1, Cholesterol 125.9, Sodium 29.2, Carbohydrate 12.4, Sugar 12.1, Protein 1.7

ZABAGLIONE WITH FRESH BERRIES



Zabaglione With Fresh Berries image

Some say it was during the 16th century that the famous Medici family invented zabaglione. Others credit Giovan Paolo Baglioni, a fierce Italian nobleman turned warlord who, during the late 15th century, fed his troops a "soup" made of eggs, wild honey and wine. Still others credit the pastry cooks of Turin for creating this delicious mixture of creamed egg yolks, sugar and Marsala. Here the word zabaglione is believed to have been named after a local parish priest, San Pasquale Bayon, who was renowned for his culinary abilities. Regardless of its exact origin, zabaglione's roots are planted in Italian food history. Zabaglione evolved as a delicacy that eventually became popular in France, where it is known as sabayon. Zabaglione or sabayon is a delicate sauce of foamed egg yolks, sugar, and wine. (Marsala is traditional in the Italian version, and Champagne or dry white wine is preferred in the French version.) The yolks are whipped vigorously as they cook over simmering water until a dense, thick foam develops. Whipping allows the incorporation of air, which creates a foam. The following recipe for Zabaglione with Fresh Berries has been adapted from The Culinary Institute of America's Baking and Pastry, Mastering the Art and Craft.Note: If desired, whip 6 fl oz of heavy cream to medium peaks and fold into cooled zabaglione.

Provided by NcMysteryShopper

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

5 large egg yolks
1/3 cup sugar
1/3 cup dry marsala or 1/3 cup sweet marsala wine
5 1/4 cups blueberries (berries can be mixed if desired) or 5 1/4 cups quartered strawberries (berries can be mixed if desired)

Steps:

  • Combine the egg yolks, sugar, and Marsala in a bowl. Whip together, using a hand-held balloon whisk, until thoroughly blended. Place the bowl over a pot of simmering water and heat, whisking constantly, until the mixture is thick, foamy and has reached 165 degrees F.
  • Cool slightly and serve immediately or transfer the zabaglione to a container. Cover with plastic wrap placed directly on the surface to prevent a skin from forming. Zabaglione may be served warm or at room temperature.
  • Serving Size: 1/2 cup zabaglione with 2/3 cup berries.

Nutrition Facts : Calories 230.6, Fat 6.6, SaturatedFat 2.1, Cholesterol 262.2, Sodium 13.1, Carbohydrate 36.1, Fiber 10, Sugar 26.1, Protein 6

VIN SANTO ZABAGLIONE WITH ORANGE AND GRAPEFRUIT



Vin Santo Zabaglione with Orange and Grapefruit image

Categories     Wine     Citrus     Fruit     Dessert     Low Fat     New Year's Day     Grapefruit     Orange     Winter     Healthy     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

3 medium navel oranges
1 large pink or red grapefruit
3 tablespoons sugar
1 large egg
3 tablespoons vin santo or other sweet dessert wine
3/4 teaspoon cream of tartar
Garnish: freshly ground nutmeg

Steps:

  • Cut peel and white pith from oranges and grapefruit with a sharp knife, then cut sections free from membranes. Drain fruit in a large sieve set over a bowl 5 minutes, reserving juice for another use. Toss fruit with 1 tablespoon sugar.
  • Beat egg, remaining 2 tablespoons sugar, vin santo, cream of tartar, and a pinch of salt in a double boiler or a metal bowl set over a pot of simmering water with a hand-held electric mixer at medium speed until slightly thickened and frothy, about 5 minutes (mixture will froth up and then subside a bit before thickening). Remove from heat.
  • Divide fruit among 4 stemmed glasses and top with zabaglione. Serve immediately.

Tips:

  • Use fresh, ripe grapefruits for the best flavor.
  • If you don't have a double boiler, you can create one by placing a heatproof bowl over a saucepan of simmering water.
  • Make sure to whisk the egg yolks and sugar constantly over the heat so they don't curdle.
  • If you want a thicker zabaglione, cook it for a few minutes longer.
  • Serve the zabaglione immediately, or it will start to thicken.
  • Garnish the zabaglione with mixed berries, fresh mint, or a sprinkle of cinnamon.

Conclusion:

Grapefruit zabaglione with mixed berries is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are a fan of grapefruit or not, you are sure to enjoy this classic Italian dessert.

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