Master Aged Port Zabaglione: An Easy & Delightful Recipe

In the world of tarts, pies, cobblers, and crisps, berries are the kit in the caboodle. Whether sweetened, covered in cream, or baked in pastry, summer’s little ‘jewels’ are delicious! My boys and I have made several trips to the berry farms this year to stock up on blueberries (to freeze over the colder months), and also to pick out delicate red raspberries during their short season. Sweet, tart, and vibrant in color, in our house they are scarfed up by the handful! There truly isn’t a better way to enjoy fresh fruit than sauced with an Aged Port Zabaglione!

What is a Dessert Zabaglione? 

After brainstorming, then listing, all sorts of fancy-pants desserts that I could make with my raspberries (mousse cakes, cheesecakes, tarts, you name it), I finally decided to go in a different direction. I thankfully ended up combining the fresh raspberries & blueberries with an Aged Port Zabaglione custard. 

A zabaglione (also spelled sabayon) is a simple sauce with a very complex flavor. Usually made with a sweet wine like Marsala, it can use almost anything from champagne to a sweet Riesling. I decided to add a splash of aged port because the rich flavors in each sip (chocolate, raisin, spice, and deep fruity notes! Mmm!) go so well with fresh fruit. 

Ingredients for a Velvety Port Zabaglione Recipe

This easy and elegant dessert sauce is very approachable, even for the new cook! By combining just a few basic ingredients you’ll create a custard that can be drizzled over cake, fruit, or even ice cream in a pinch! Fresh egg yolks are the key to this traditional Italian dessert recipe. The fresher the eggs, the creamier the results. For added sweetness, table sugar is just fine. But, if you want a more classic interpretation of this Italian egg yolk custard sauce, you can reach for the caster sugar instead. With the addition of a syrupy aged port and a little elbow grease, you’ll whisk up a light, airy – and indulgent – topping for fresh berries.   

Selecting the Right Kitchen Equipment for a Silky-smooth Texture

To achieve the luxurious, silky-smooth texture that this sweetened cream and egg yolk Zabaglione custard is famous for, selecting the proper kitchen equipment is paramount. A whisk or an electric hand mixer, coupled with a heat-resistant stainless steel or copper bowl, is ideal for gently incorporating air while managing the custard’s temperature. Nobody wants a spoonful of sweet scrambled eggs! A double boiler or a makeshift bain-marie setup ensures the gentle cooking of the sauce and prevents the eggs from scrambling. 

• Use a whisk for control or a hand mixer for ease
• Employ a stainless steel or copper bowl for gentle heat conduction so the aged port zabaglione doesn’t scramble
• Choose a double boiler or a similar setup for low, even warmth

The Secret to Storing Zabaglione custard for Optimal Freshness

To ensure your Zabaglione remains fresh and light when stored, I follow these detailed guidelines for the best results:

• Enjoy the Zabaglione immediately after preparation for the best taste at its peak freshness and texture!
• If you need to store the Zabaglione for later use, refrigerate it promptly and consume it within 2-3 days to maintain quality.
• When refrigerating Zabaglione, use an airtight plastic container to help prevent contamination and the absorption of other odors or flavors from your chiller.
• Before you plan to serve the custard, re-whisk it for about a minute to reintegrate the port wine that settled at the bottom and to redistribute the texture evenly throughout the sauce. This will also help eliminate any grittiness it might take on from resting in the refrigerator!

Try this other simple dessert that packs a big punch!  

Aged Port Zabaglione (Sabayon) with Raspberries & Blueberries

Makes 6-8 servings  

Ingredients

3 tablespoons aged port

4 large egg yolks

4 tablespoons water

1/4 cup powdered sugar

1/2 cup chilled whipped cream

3-4 cups berries (raspberries & blueberries here, but blackberries would work too)    

Preparation

In a medium pot, heat two to three inches of water to just about a simmer. Prepare a large bowl with ice and water for an ice bath. Reserve.  

Place the egg yolks, port, water, and sugar into a medium heat proof mixing bowl (making sure that when the bowl is fitted over the pot, that it doesn’t touch the water, otherwise you will make scrambled eggs), and whisk to combine.  

Place the bowl over the not-quite-simmering water and whisk continuously for 4 minutes, or until the mixture becomes frothy and thickens.  

Once thickened, place the bowl with the egg mixture directly into the ice bath (Carefully! Don’t get any water into the mix!) and continue to whisk until the sauce cools, about 3 minutes.  

In a separate bowl, either with a hand mixer or with a whisk, whip the chilled cream until it reaches soft peaks (not the firm peak we typically associate with whipped cream). Fold gently into the cooled egg mixture.  

Cover with plastic wrap and refrigerate for 1 hour or up to 4 hours.  

To Serve

Wash & dry your berries. Portion out the Aged Port Zabaglione into serving cups or bowls.

Give the chilled Zabaglione a quick stir and spoon on top of the berries. Serve immediately.  

Print Recipe

Aged Port Zabaglione (Sabayon) with Berries

A zabaglione (also spelled sabayon) is a simple sauce with a very complex flavor. Usually made with a sweet wine like Marsala, it can almost use anything from champagne to a Riesling. I decided to go with aged port because the rich flavors in each sip (chocolate, raisin, spice, and deep fruity notes! Mmm!) go so well with fresh fruit. Egg yolks, a bit of sugar, a little cream, and the port, are cooked & whisked together to create a light, airy – and indulgent – sauce for fresh berries.

Prep Time5 minutes mins

Cook Time4 minutes mins

Course: Dessert

Cuisine: American, Italian

Servings: 8

Cost: $8

Equipment

• 1 whisk
• 1 Large Metal Mixing Bowl
• 1 Medium Saucepan

Ingredients

• 3 tablespoons aged port
• 4 large egg yolks
• 4 tablespoons water
• 1/4 cup powdered sugar
• 1/2 cup chilled whipped cream
• 3-4 cups berries raspberries & blueberries here, but blackberries would work too

Instructions

• In a medium pot, heat two to three inches of water to just about a simmer. Prepare a large bowl with ice and water for an ice bath. Reserve.
• Place the egg yolks, port, water, and sugar into a medium heat proof mixing bowl (making sure that when the bowl is fitted over the pot, that it doesn’t touch the water, otherwise you will make scrambled eggs), and whisk to combine.
• Place the bowl over the not-quite-simmering water and whisk continuously for 4 minutes, or until the mixture becomes frothy and thickens.
• Once thickened, place the bowl with the egg mixture directly into the ice bath and continue to whisk until the sauce cools, about 3 minutes.
• In a separate bowl, either with a hand mixer or with a whisk, whip the chilled cream until it reaches soft peaks (not the firm peak we typically associate with whipped cream). Fold gently into the cooled egg mixture.
• Cover with plastic wrap and refrigerate for 1 hour or up to 4 hours.

To Serve

• Wash & dry your berries. Portion out into serving cups or bowls.
• Give the chilled Zabaglione a quick stir and spoon on top of the berries. Serve immediately.