Fresh, boozy take on raspberry dessert

  • By L.V. Anderson Slate
  • Thursday, July 10, 2014 8:28pm
  • Life

NEW YORK — Raspberries are one of the few fruits that never improve when cooked. Nobody ever said, “These fresh raspberries are delicious, but you know what would be really great? A coulis.” Even raspberry jam is a goopy, saccharine disappointment compared to a tender, juicy fresh fuchsia berry.

This seeming miracle of nature poses a problem for home cooks: If you can’t improve raspberries by putting them in a tart or cobbler or upside-down cake, how are you supposed to serve them at a dinner party? When you have guests over, you can’t just dump some fresh raspberries in a bowl and call it dessert, unless you’re Alice Waters. You can beat some heavy cream, sure — raspberries with whipped cream are never not good — but a 4-year-old could whip cream. Suppose you want to wow your friends — what then?

I humbly propose serving your berries with zabaglione, the boozy Italian custard sauce. Zabaglione enhances raspberries without overwhelming them, and it also tends to elicit awed questions like, “How did you make this?” The answer is, in fact, pretty easily — but zabaglione has an aura of being difficult to make and therefore tends to augment your domestic god(dess) cred.

What differentiates zabaglione from most custards is that it contains no milk or cream. Instead, it consists only of egg yolks, sugar and some type of alcohol, traditionally marsala. Marsala is fine dessert wine, but it’s a bit rich in the summertime. This time of year, I like to make zabaglione with prosecco or another sparkling wine instead of the heavier fortified dessert stuff. Prosecco has a lighter, more floral flavor, and its bubbly texture will actually give the zabaglione some extra lift. (The trick is to add it at the end, after the eggs and sugar have cooked.) Plus, it’s just festive.

Raspberries With Prosecco Zabaglione

Yield: 4 to 6 servings

Time: About 25 minutes

8 large egg yolks

2/3 cup sugar

Pinch of salt

1/3 cup prosecco or other sparkling wine

4 cups fresh raspberries

Bring a medium pot of water to a boil. Put the egg yolks, sugar and salt in a medium bowl and whisk to combine, then set the bowl over the boiling water.

Cook, beating constantly with a handheld mixer or whisk, until the mixture is thick and pale yellow, 8 to 10 minutes. Remove the bowl from the heat, whisk in the prosecco, and continue beating until the mixture cools to room temperature. Serve at room temperature or cold with the raspberries. (Store leftovers in an airtight container in the refrigerator for up to a day.)

More in Life

Beer and cupcakes: Snohomish brewer, baker form unlikely duo

Pacific Northwest Cupcakes uses SnoTown’s brews to make beer-infused sweet treats.

The art and science of weathervanes

They told the direction of the wind and aided in forecasting the, well, weather.

Hundreds of ways to pamper your home and yourself

Find fancy fridges to sparkling jewelry under one roof at home and gift shows in Everett.

This is exactly how a cleaning expert organizes her space in 20 minutes

Try these realistic and attainable tricks to land yourself a cleaner home.

Snohomish brewer flavors beer with chilies from mom’s back yard

Beer of the Week: Smoked rye forms sturdy foundation for SnoTown’s well-balanced Loose Rooster.

Fall is just another blooming season

October can be a time of spectacular colors in your garden.

Woodward Canyon Winery continues to weave masterpieces

Owner Rick Small uses grapes from vines he used when he made wine in his back yard in the 1970s.

Great Plant Pick: Physocarpus opulifolius ‘Diabolo,’ purple-leaf ninebark

Grow it with shrub roses and perennials, and it combines with with ornamental grasses.

Beer, wine, spirits: Snohomish County booze calendar

Dash to Diamond Knot: Flying Unicorn Racing is teaming up with Mukilteo’s… Continue reading

Most Read